How to Make Swirly, Flaky Sfogliatelle

Buckle up, guys—this pastry is definitely a project. But trust me, it’s a super fun, satisfying, and delicious one. There’s nothing like a batch of still-warm sfogliatelle (or if you’re just referring to one, sfogliatella), an especially beautiful Italian pastry. Multiple layers of gorgeously thin dough (rolled using a pasta machine) encase a creamy filling made with a base of semolina “pudding” and ricotta cheese. The pastry, sometimes referred to as “lobster claws” (not “lobster tails,” that’s something else) here in the States, bake up gorgeously golden and crisp. The result is a seriously impressive pastry that’s time-consuming, but totally doable at home, and worth it. Ahead, I’ll walk you through exactly how to make sfogliatelle at home using my go-to recipe and you’ll be folding and shaping dough in no time.

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