Sfogliatella Riccia with Pistachio
Highlights & Features
🥐 Crisp, layered shell (hand-folded)
🍊 Rich ricotta and citrus filling
🔥 Baked fresh in small batches
🇮🇹 Authentic Neapolitan recipe
📍 Market exclusive — limited availability
Sfogliatella Riccia is a true Italian treasure. Known for its signature shell shape and satisfying crunch, this pastry is made by hand-folding ultra-thin layers of dough, then filling it with a luscious mix of ricotta, semolina, crème pâtissière, and candied citrus.
Baked to golden perfection, the result is a crisp outer shell that shatters with every bite, revealing a warm, aromatic centre that feels both festive and familiar.
If you’ve ever strolled through Naples with a pastry in hand — this is that pastry.
Dough ingredients: 00 soft WHEAT flour , water, lard, sugar, salt.
Filling ingredients (50%): durum WHEAT semolina , sugar, pistachio paste ( PISTACHIOS (93%), vegetable oil (sunflower), plant extracts, salt, emulsifier: E 322, sugar, antioxidant: E 307), ricotta 8% (WHEY ), sugar, PISTACHIO grains, salt.
May contain traces of: Eggs, Peanuts, Soy, Sesame, Mustard, Sulphur Dioxyde Contains lard
Allergens are highlighted in bold within the ingredient list
Reheat lightly for a fresh-from-the-oven crunch. Dust with powdered sugar before serving, and pair with espresso for the full Italian moment.
Crunchy, flaky layers and then bam — that smooth pistachio filling hits. Loved every bite.
Didn’t expect that much flavour packed into such a small pastry. The pistachio cream was unreal.
Tried it on a whim at the market in Windsor and now I’m hooked. Easily one of my favourites.
Pistachio lovers, this one’s for you. Rich but not too much, just the right amount of sweetness.
It looked almost too pretty to eat, but I’m glad I did. The filling tasted fresh and proper nutty.
