A Taste of Naples in Every Bite
There are pastries that define a city, and Fiocchi di Neve — “Snowflakes” — are among Naples’ sweetest treasures.
These pillowy brioche domes filled with a silky ricotta-vanilla cream look like freshly fallen snow thanks to their powdered sugar topping.
The Story Behind Fiocchi di Neve
First created by the renowned Pasticceria Poppella, these pastries quickly became an icon of Neapolitan baking.
Their beauty lies in the contrast: light and fluffy brioche outside, creamy ricotta filling inside. With this version, you can bring the magic of Naples into your kitchen and make 30 pastries that everyone will fall in love with.
Cooking & Prep Time
Preparation: 40 minutes (plus rising and cooling time, about 3 hours total)
Cooking: 15–18 minutes
Total Time: About 3 hours 30 minutes
👩🍳 Servings
Makes: 30 pastries
Ingredients
For the Dough
4 cups (500 g) all-purpose flour (00 flour preferred)
¾ cup (150 ml) whole milk, at room temperature
⅓ cup (80 g) sugar
2 tbsp (30 g) butter, softened
1 packet (10 g) fresh yeast (or 1 packet dry yeast)
⅔ cup (150 ml) water
Seeds of ½ vanilla pod
¾ tsp salt
For Brushing
1 egg
1 tbsp milk
For the Ricotta Cream
1 cup (250 g) cow’s milk ricotta, well-drained
¾ cup (180 g) heavy cream
3 tbsp (25 g) powdered sugar
Zest of ½ lemon
For the Milk Cream
¾ cup (200 ml) whole milk
3 tbsp (40 g) sugar
2 tbsp (20 g) cornstarch
1 tsp honey
1 tsp vanilla extract
For Finishing
Powdered sugar, for dusting
Preparation
Step 1 – Make the Dough
Combine flour, sugar, yeast, and water in a large bowl.
Gradually add milk, then stir in salt.
Mix softened butter with vanilla seeds, knead into dough until smooth.
Cover and let rise for 1 ½ hours, or until doubled.
Step 2 – Shape the Brioche
Divide dough into 30 equal pieces (about 1 oz/30 g each).
Roll into smooth balls and place on a parchment-lined tray.
Cover loosely and let rise another 1 ½ hours.
Step 3 – Bake
Mix egg and milk, brush over risen dough.
Bake at 350°F (180°C) for 15–18 minutes, until lightly golden.
Cool completely before filling.
Step 4 – Prepare the Milk Cream
In a saucepan, whisk cornstarch, sugar, honey, and vanilla.
Slowly add milk while whisking, then cook until thickened.
Transfer to a shallow dish, cover with plastic wrap, and chill.
Step 5 – Make the Ricotta Filling
In a bowl, whisk ricotta, powdered sugar, and lemon zest.
Semi-whip the heavy cream in another bowl.
Soften the chilled milk cream with a whisk.
Gently fold milk cream into ricotta mixture.
Carefully fold in whipped cream in two additions, stirring from bottom to top.
Transfer filling to a piping bag.
Step 6 – Assemble
Poke a hole at the base of each brioche with a piping nozzle.
Fill generously with ricotta-vanilla cream.
Dust with powdered sugar before serving.
Storage
Unfilled brioche: 2–3 days at room temperature.
Ricotta cream: Up to 3 days in the fridge.
Filled pastries: Best eaten the same day.
Freezing: You can freeze unfilled brioche after baking.
Tips & Variations
💡 Important Tip: Never pour thicker mixtures into whipped or semi-whipped cream. Always fold the cream into the mixture, gently stirring from bottom to top to preserve the lightness.
💡 If you have leftover ricotta cream, serve it as a dessert with fresh fruit, or spread it on bread instead of jam for a wholesome and hearty breakfast.
Nutritional Facts (per pastry, approx.)
| Calories | Carbs | Protein | Fat | Sugar |
|---|---|---|---|---|
| 140 | 20 g | 3 g | 5 g | 8 g |
FIOCCHI DI NEVE (VANILLA RICOTTA PASTRY)
Notes
Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour (00 flour preferred)
- ¾ cup (150 ml) whole milk, at room temperature
- ⅓ cup (80 g) sugar
- 2 tbsp (30 g) butter, softened
- 1 packet (10 g) fresh yeast (or 1 packet dry yeast)
- ⅔ cup (150 ml) water
- Seeds of ½ vanilla pod
- ¾ tsp salt
For Brushing
- 1 egg
- 1 tbsp milk
For the Ricotta Cream
- 1 cup (250 g) cow’s milk ricotta, well-drained
- ¾ cup (180 g) heavy cream
- 3 tbsp (25 g) powdered sugar
- Zest of ½ lemon
For the Milk Cream
- ¾ cup (200 ml) whole milk
- 3 tbsp (40 g) sugar
- 2 tbsp (20 g) cornstarch
- 1 tsp honey
- 1 tsp vanilla extract
For Finishing
- Powdered sugar, for dusting
Preparation
Step 1 – Make the Dough
- Combine flour, sugar, yeast, and water in a large bowl.
- Gradually add milk, then stir in salt.
- Mix softened butter with vanilla seeds, knead into dough until smooth.
- Cover and let rise for 1 ½ hours, or until doubled.
Step 2 – Shape the Brioche
- Divide dough into 30 equal pieces (about 1 oz/30 g each).
- Roll into smooth balls and place on a parchment-lined tray.
- Cover loosely and let rise another 1 ½ hours.
Step 3 – Bake
- Mix egg and milk, brush over risen dough.
- Bake at 350°F (180°C) for 15–18 minutes, until lightly golden.
- Cool completely before filling.
Step 4 – Prepare the Milk Cream
- In a saucepan, whisk cornstarch, sugar, honey, and vanilla.
- Slowly add milk while whisking, then cook until thickened.
- Transfer to a shallow dish, cover with plastic wrap, and chill.
Step 5 – Make the Ricotta Filling
- In a bowl, whisk ricotta, powdered sugar, and lemon zest.
- Semi-whip the heavy cream in another bowl.
- Soften the chilled milk cream with a whisk.
- Gently fold milk cream into ricotta mixture.
- Carefully fold in whipped cream in two additions, stirring from bottom to top.
- Transfer filling to a piping bag.
Step 6 – Assemble
- Poke a hole at the base of each brioche with a piping nozzle.
- Fill generously with ricotta-vanilla cream.
- Dust with powdered sugar before serving.
Storage
- Unfilled brioche: 2–3 days at room temperature.
- Ricotta cream: Up to 3 days in the fridge.
- Filled pastries: Best eaten the same day.
- Freezing: You can freeze unfilled brioche after baking.
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