The dough should be stretched so thin that you can almost see the work surface through it.
The thinner the laminate, the more layers will form during baking.
The fat should be lukewarm, not hot, so that it spreads well without melting the dough.
If the ricotta is very moist, drain it in a colander before using it.
Do not compress the sfogliatella when forming the cone: it needs space to open the layers.
Always cook in a hot oven to achieve the classic crispy texture.
The sfogliatella is a sweet treat that stands out for its artisanal work and its delicate, crispy, and layered result.
Perfect to enjoy with coffee or as a special dessert.
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