one of the best pastries ever created is this crispy shell of goodness. Sfogliatella Ricci is a Campania, Italy native and almost a vintage kind of baked good. considering its frame and internal ingredients it’s not a pastry that just anyone would indulge in. It takes time to love this dense treat made with cooked semolina, ricotta, and candied orange peel. When I studied abroad I learned to make it by stretching and rolling what seemed to be a mile of paper thin dough. Those beautiful layers are so satisfying, but I leave it up to the experts in the world to make them.

I also searched high and low for those Sfogliatella in Naples, and didn’t have the best luck! There must be a hole in the wall tucked away on a cobblestone alleyway somewhere that bakes off the most luscious and crispy kind. But, for now I am proud to admit that La Deliziosa in Poughkeepsie, NY is by far the best I have found for thousands of miles. 

Owners Maria and Frank even make the minis which is like eating pure joy. When savoring these pastries, always start at the end where all the layers bind together. It will make your eyes roll back!