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The dough should be stretched so thin that you can almost see the work surface through it.
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The thinner the laminate, the more layers will form during baking.
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The fat should be lukewarm, not hot, so that it spreads well without melting the dough.
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If the ricotta is very moist, drain it in a colander before using it.
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Do not compress the sfogliatella when forming the cone: it needs space to open the layers.
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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.
