Sfogliatella Riccia
Flaky. Golden. Unapologetically Neapolitan.
Crisp, paper-thin pastry layers wrapped around a rich ricotta and citrus filling — the pride of Naples in every bite.
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.
WHEAT semolina, ricotta 20% of which 10% on the finished product (WHEY) , sugar, EGG white, candied fruit 2.5% of which 1.2% on the finished product (orange peel 55% of which 0.7% on the finished product, glucose-fructose syrup, sugar, preservative: E220 (contains SULPHITES); acidity regulator: E330), salt, flavourings), soft WHEAT flour, water, lard (antioxidant: E320), sugar, salt.
May contain traces of: Soy, Nuts, Mustard, Suplhur 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.
Crispy and flaky on the outside, soft and warm in the middle. Never had anything like it — absolutely stunning.
Tried it fresh from the stall and it was unreal. Proper crunch and a rich, custardy centre.
Felt like a little holiday in one bite. The filling was creamy with just a bit of citrus — so good.
One of the best pastries I’ve ever had, hands down. You can tell it’s made with care.
Wasn’t sure what to expect but it’s layers and layers of flaky heaven. Could’ve eaten two.
