Sfogliatella

Alfonso Pepe’s selected sfogliatella is the frolle interpretation: a shortcrust shell with a soft ricotta-and-semolina filling. Citrus, vanilla and cinnamon perfume these Neapolitan sweets, whose folded shape resembles a small shell.

Butter and sugar cream together before honey, citrus zest and vanilla seeds are added. Beaten egg, baking ammonia and sifted flour complete the pastry, which chills until firm.

Semolina cooks in lightly salted water, then cools before candied orange and buffalo-milk ricotta are mixed in. A separate sugar portion, citrus zest, cinnamon, vanilla seeds and egg complete the filling.

Pastry portions are rolled into ovals and folded around generous mounds of filling. Their edges are sealed and trimmed, then the shaped pastries rest before receiving a separate beaten-egg glaze.

The pastries bake until golden and are enjoyed warm. This shortcrust version can be paired with coffee; an additional pastry cream in the filling is an optional variation offered by the recipe.