Total: 5 hr | Active: 1 hr
Nutritional value / piece: 118 kcal
, Fat: 7 g
, Carbohydrate: 11 g
, Protein: 2 g


40 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


450g white flour
1tsp salt
2dl water
50g butter, soft
2tbsp liquid honey

To roll out the dough

200g butter, soft


2dl milk
40g sugar
1parcel vanilla sugar
¼tsp salt
50g durum wheat semolina
250g ricotta
1 egg
1 organic lemon, use grated zest and 1 tbsp of juice

To bake

icing sugar to dust
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How it's done


Mix the flour and salt in the food processor bowl. Add the water, butter and honey, knead into a smooth dough for approx. 4 mins. on a medium setting. Cover the dough and leave to rest in the fridge for approx. 30 mins.

To roll out the dough

Quarter the dough. Roll one quarter through the pasta maker multiple times on the widest roller setting, folding the dough together each time. Cover the remainder of the dough and store in the fridge. Using the pasta maker, roll the dough out more and more thinly (until you reach the thinnest roller setting). Using your fingers, carefully stretch out the dough from the sides, then carefully spread one quarter of the butter on top using your fingers. Tightly roll up the dough lengthwise, cover and chill in the fridge for approx. 2 hrs. Repeat these steps with the remainder of the dough.


Bring the milk to the boil along with the sugar, vanilla sugar and salt. Stir in the polenta, reduce the heat, simmer over a very low heat for approx. 2 mins., stirring constantly to form a thick paste. Remove the pan from the heat, allow to cool slightly. Stir in the ricotta, egg, lemon zest and juice, leave to cool, cover and chill for approx. 1 hr.

To shape

Cut the dough rolls into approx. 1 cm slices, place on a plate and chill for a further 15 mins. Using your fingers, press the dough slices (remaining rolls in the fridge) from the centre outwards to create a cone shape. Fill each with approx. 1½ tsp of filling, place the ends on top of each other, press together gently, place on baking paper, chill for approx. 15 mins. Repeat the process with the remaining slices. Place the sfogliatelle on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack. Dust the sfogliatelle with icing sugar.

Good to know
Tip: Instead of lemon, use an organic orange in the filling.
Note: If the dough strip from one quarter of the dough is too long for the work surface, halve the dough strip. Brush the sheets of dough with butter. Roll up one sheet tightly, place the roll on the second sheet of dough, roll up again. Repeat with the remainder of the dough to create 4 dough rolls of equal thickness.

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