A Simple Italian Pastry Made with Only 3 Ingredients
Looking for a quick and elegant dessert that feels like it came straight out of an Italian café?
These Ricotta and Lemon Sfogliatine are just what your sweet tooth needs.
Made with just three basic ingredients, they’re egg-free, quick to prepare, and deliciously versatile—perfect with an afternoon tea, a morning espresso, or as a light, lemony after-dinner treat.
Golden, crispy on the outside and creamy on the inside, these pastries are the kind that disappear fast.
You can prepare them ahead of time and warm them slightly before serving—making them even more irresistible!
💚 Why Nonna Loves This Recipe:
✔️ Only 3 ingredients, egg-free and fuss-free
✔️ Crispy on the outside, creamy and fragrant on the inside
✔️ Can be prepped in advance and baked when needed
✔️ Elegant yet effortless—perfect for guests
✔️ Tastes just like the pastries from your favorite Italian café
⏱ Cooking Time
Preparation: 5 minutes
Cooking: 20 minutes
Total Time: 25 minutes
Difficulty: Easy
Serving Size: Makes 8 puff pastries
📝 Ingredients
Serves 4–6 people
2 rolls of rectangular puff pastry
200g (7 oz) ricotta cheese
2 tablespoons sugar (plus extra for sprinkling)
Zest of 1 untreated lemon
Milk (as needed for brushing)
- powdered sugar to taste
👩🍳 Method
Prepare the filling
In a bowl, mix the ricotta cheese, sugar, and lemon zest until smooth and creamy.Cut the pastry
Unroll one sheet of puff pastry and divide it into 4 equal rectangles. Repeat with the second roll to make 8 total.Shape the sfogliatine
On each rectangle, make small cuts on one half (without going to the edges). Fold the uncut half over the cut side to form a neat rectangle.Add the filling
Place a spoonful of ricotta filling in the center. Fold the edges inward to form a triangle, sealing tightly so the filling stays inside. Flip them so the cut side is on top.Brush and bake
Place on a parchment-lined baking tray. Brush with milk and sprinkle with sugar.Bake
Bake in a preheated fan oven at 180°C (356°F) or static oven at 190°C (374°F) for 20 minutes, or until golden and puffed.Serve
Enjoy warm or at room temperature—crispy outside, creamy inside!- Dusting with powdered sugar
📊 Nutritional Facts (Per Pastry – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 4 g |
| Carbohydrates | 20 g |
| Sugars | 6 g |
| Fat | 14 g |
| Saturated Fat | 6 g |
| Fiber | 1 g |
| Sodium | 100 mg |
🔍 Tips and Tricks
Use good quality ricotta for the best texture and flavor. Drain if watery.
Add vanilla or a few drops of limoncello for an extra flavor twist.
For extra crispiness, dust with powdered sugar after baking.
These pastries keep well in the fridge—reheat at 160°C (320°F) for 5 minutes before serving.
LEMON & RICOTTA SFOGLIATINE
Notes
Ingredients
Serves 4–6 people- 2 rolls of rectangular puff pastry
- 200g (7 oz) ricotta cheese
- 2 tablespoons sugar (plus extra for sprinkling)
- Zest of 1 untreated lemon
- Milk (as needed for brushing)
👩🍳 Method
- Prepare the filling
In a bowl, mix the ricotta cheese, sugar, and lemon zest until smooth and creamy. - Cut the pastry
Unroll one sheet of puff pastry and divide it into 4 equal rectangles. Repeat with the second roll to make 8 total. - Shape the sfogliatine
On each rectangle, make small cuts on one half (without going to the edges). Fold the uncut half over the cut side to form a neat rectangle. - Add the filling
Place a spoonful of ricotta filling in the center. Fold the edges inward to form a triangle, sealing tightly so the filling stays inside. Flip them so the cut side is on top. - Brush and bake
Place on a parchment-lined baking tray. Brush with milk and sprinkle with sugar. - Bake
Bake in a preheated fan oven at 180°C (356°F) or static oven at 190°C (374°F) for 20 minutes, or until golden and puffed. - Serve
Enjoy warm or at room temperature—crispy outside, creamy inside!
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