7 Neapolitan Sfogliatelle-Style Layered Cookies Christmas Cookie Recipes

Classic Ricotta Sfogliatelle Cookies

Classic Ricotta Sfogliatelle Cookies are a beloved Italian treat known for their flaky, layered pastry exterior and rich, creamy ricotta filling. These cookies, originating from Naples, are often enjoyed as a dessert or a sweet snack, bringing a taste of Italy to your kitchen. This recipe will guide you through creating these delightful pastries, producing a deliciously satisfying experience for both the baker and the eater.

Directions:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Cut in the chilled unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add water, mixing until the dough comes together. You may need to adjust the water based on the consistency of the dough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Make the Filling: In another bowl, mix the ricotta cheese, sugar, vanilla extract, lemon zest, and egg yolk. Stir until the mixture is smooth and well-combined. Set aside.
3. Roll the Dough: After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough into a thin rectangle, about 1/8 inch thick. Use a sharp knife to cut the dough into small rectangles, approximately 3 inches by 5 inches.
4. Assemble the Cookies: Take a rectangle of dough and place a spoonful of the ricotta filling in the center. Fold over the dough to create a pocket, ensuring the filling is completely enclosed. Press the edges to seal tightly. You can crimp the edges with a fork for a decorative touch.
5. Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the filled cookies on the sheet, leaving some space between each cookie.
6. Bake: Bake in the preheated oven for 25-30 minutes or until the cookies are golden brown. Keep an eye on them to prevent burning.
7. Cool and Dust: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cool, dust the cookies generously with confectioners’ sugar.
8. Serve: Enjoy your Classic Ricotta Sfogliatelle Cookies fresh, or store them in an airtight container for later enjoyment. They’re perfect with coffee or as a sweet treat anytime!

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Chocolate Hazelnut Layered Cookies

Chocolate Hazelnut Layered Cookies are a delightful twist on the traditional Italian sfogliatelle, combining the rich flavors of chocolate and nutty hazelnuts with a flaky, layered pastry. These cookies are perfect for any occasion, offering a sweet and indulgent treat that will please chocolate lovers and fans of Italian pastry alike. Follow this recipe to create a batch of these scrumptious cookies that will impress your family and friends.

Directions:

1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour and salt. Cut in the chilled unsalted butter until the mixture resembles coarse crumbs. Gradually add the water, mixing until a soft dough forms. You may need to adjust the water slightly. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
2. Make the Filling: In a bowl, blend the hazelnut spread, powdered sugar, cocoa powder, egg yolk, and vanilla extract until smooth. Stir in the chopped hazelnuts for added texture. Set the filling aside.
3. Roll Out the Dough: After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough into a thin rectangle, about 1/8 inch thick. Cut the dough into small rectangles of approximately 3 inches by 5 inches.
4. Assemble the Cookies: Take a rectangle of dough and place a spoonful of the chocolate hazelnut filling in the center. Fold the dough over to create a pocket, ensuring that the filling is completely enclosed. Press and seal the edges firmly. For a decorative touch, you can crimp the edges with a fork.
5. Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the filled cookies on the baking sheet, ensuring there is space between each cookie for even baking.
6. Bake: Bake the cookies in the preheated oven for 25-30 minutes, or until they turn golden brown. Keep an eye on the cookies as they bake to prevent over-browning.
7. Cool and Dust: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust the cooled cookies with confectioners’ sugar before serving for an elegant finish.

Enjoy your homemade Chocolate Hazelnut Layered Cookies with a cup of coffee or tea!

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Festive Cranberry-Orange Sfogliatelle

Festive Cranberry-Orange Sfogliatelle are a delightful twist on the classic Italian pastry, perfect for the holiday season. These cookies feature bright and tangy cranberry filling paired with the invigorating zest of orange, all encased in a flaky, layered pastry. They are not only visually stunning but also a treat for the taste buds, making them a perfect addition to any festive gathering.

Directions:

1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour and salt. Cut in the chilled unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the water, mixing until a soft dough forms. You may need to adjust the water slightly based on the dough’s consistency. Once combined, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
2. Make the Filling: In a small saucepan over medium heat, add the fresh cranberries and granulated sugar. Cook, stirring occasionally, until the cranberries begin to burst and release their juices, about 5-7 minutes. Remove from heat and stir in the orange zest and cornstarch until well incorporated. Allow the mixture to cool completely.
3. Roll Out the Dough: Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough into a thin rectangle, about 1/8 inch thick. Cut the dough into small rectangles, approximately 3 inches by 5 inches.
4. Assemble the Cookies: Take a rectangle of dough and spoon about a tablespoon of the cranberry-orange filling in the center. Fold the dough over to create a pocket, ensuring that the filling is completely enclosed. Press the edges firmly to seal. For a decorative look, crimp the edges with a fork or your fingers.
5. Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the filled cookies on the baking sheet, ensuring adequate space between each for even baking. Brush the tops of the cookies with the egg wash for a glossy finish.
6. Bake: Bake the cookies in the preheated oven for 20-25 minutes or until they are golden brown and flaky. Once baked, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to wire racks.
7. Finish: Once cooled completely, dust the cookies with confectioners’ sugar for an elegant touch. Serve and enjoy your Festive Cranberry-Orange Sfogliatelle with family and friends!

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Almond Cream Filled Layered Cookies

Almond Cream Filled Layered Cookies are a delicious homage to the classic Italian sfogliatelle, featuring a rich almond cream filling surrounded by crisp, flaky layers of pastry. These cookies are not only a treat for the sweet tooth but also a wonderful addition to any dessert table, appealing to both almond lovers and pastry enthusiasts alike.

Directions:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Use a pastry cutter or your fingers to cut in the chilled unsalted butter until the mixture resembles coarse crumbs. Gradually add the water, mixing until a soft dough forms. If necessary, adjust the water for the right consistency. Once mixed, wrap the dough tightly in plastic wrap and let it chill in the refrigerator for at least 1 hour.
2. Make the Almond Cream Filling: In a medium mixing bowl, combine the ground almonds, granulated sugar, beaten egg, almond extract, and vanilla extract. Mix these ingredients well until a smooth paste forms. Set aside to let the flavors meld.
3. Roll Out the Dough: After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll the dough into a thin rectangle, about 1/8 inch thick. Cut the dough into small rectangles, approximately 3 inches by 5 inches.
4. Assemble the Cookies: Take one rectangle of dough and spoon about a tablespoon of the almond cream filling into the center. Fold the dough over to form a pocket, making sure the filling is completely enclosed. Press the edges firmly to seal. For a decorative touch, crimp the edges using a fork or pinching with your fingers.
5. Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the filled cookies onto the baking sheet. Brush the tops of the cookies with the egg wash for a golden finish.
6. Bake: Bake the cookies in the preheated oven for about 20-25 minutes or until they are golden and flaky. Keep an eye on them to prevent over-baking.
7. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on a wire rack. Once cooled, dust with confectioners’ sugar before serving. Enjoy your homemade Almond Cream Filled Layered Cookies!

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Pumpkin Spice Sfogliatelle Treats

Pumpkin Spice Sfogliatelle Treats are a delightful twist on the traditional Italian pastry, incorporating the warm, comforting flavors of pumpkin spice. These layered cookies feature a spiced pumpkin filling enveloped by perfectly flaky pastry, making them a perfect treat for autumn gatherings or any time you crave a seasonal dessert.

Directions:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Cut in the chilled unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the water and mix until a soft dough forms. Adjust the water as necessary for the right consistency. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour.
2. Make the Pumpkin Filling: In a medium mixing bowl, mix the pumpkin puree, granulated sugar, brown sugar, beaten egg, pumpkin spice blend, and vanilla extract until well combined. The mixture should be smooth and fully blended. Set aside to let the flavors combine.
3. Roll Out the Dough: Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll the dough into a thin rectangle, approximately 1/8 inch thick. Cut the dough into small rectangles, roughly 3 inches by 5 inches in size.
4. Assemble the Cookies: Take one rectangle of dough and spoon about a tablespoon of the pumpkin filling into the center. Fold the dough over to create a pocket, ensuring the filling is fully enclosed. Press the edges firmly to seal the cookies. For an extra touch, you can crimp the edges using a fork or pinch with your fingers.
5. Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the filled cookies on the baking sheet, ensuring they have space to expand while baking. Brush the tops of the cookies with the egg wash for a shiny, golden appearance.
6. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the cookies are golden brown and puffed. Keep an eye on them, as oven times may vary slightly.
7. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on a wire rack. Dust the cooled treats with confectioners’ sugar before serving. Enjoy your delicious Pumpkin Spice Sfogliatelle Treats!

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Pistachio and Honey Cookie Layers

Pistachio and Honey Cookie Layers are a delightful twist on the traditional Neapolitan Sfogliatelle. These cookies feature the rich, nutty flavor of pistachios paired with the natural sweetness of honey, all encased in that signature flaky pastry. Perfect for special occasions or simply as an indulgent treat, these layered cookies offer a taste of Italian pastry artistry.

Directions:

1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour and salt. Add the chilled unsalted butter, cutting it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add the water and mix until a soft dough forms. If necessary, adjust the water for the right consistency. Once done, wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Make the Pistachio Filling: In a separate medium bowl, whisk together the finely ground pistachios, granulated sugar, honey, beaten egg, and vanilla extract until you achieve a smooth and uniform mixture. This filling will add both flavor and moisture to the cookies.
3. Roll Out the Dough: After chilling, take the dough out from the refrigerator. On a lightly floured surface, roll the dough into a thin rectangle approximately 1/8 inch thick. Cut the dough into rectangles that are about 3 inches by 5 inches.
4. Assemble the Cookies: Place a tablespoon of the pistachio filling in the center of each rectangle of dough. Carefully fold the dough over the filling, forming a pocket. Guarantee the filling is completely enclosed by pressing the edges firmly together. If desired, crimp the edges with a fork or your fingers for an extra decorative touch.
5. Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the assembled cookies on the baking sheet, leaving space between each one. Brush the tops of the cookies with the egg wash for a golden finish.
6. Bake the Cookies: Bake in the preheated oven for about 20-25 minutes, or until they are golden brown and flaky. Keep an eye on them to prevent over-browning.
7. Cool and Dust: Remove the cookies from the oven and let them cool on a wire rack. Once cooled, dust them generously with confectioners’ sugar before serving. Enjoy these delicious pistachio and honey cookie layers with a cup of coffee or tea!

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Espresso Glazed Sfogliatelle Cookies

Espresso Glazed Sfogliatelle Cookies are a delectable variation of the classic Italian pastry, known for their signature layers and flaky texture. Infused with the rich and bold flavor of espresso, these cookies are finished with a luscious glaze that adds an extra layer of sweetness and sophistication. Perfect for coffee lovers, these treats make for an ideal accompaniment to your morning brew or as a delightful dessert for any occasion.

Directions:

1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour and salt. Cut in the chilled unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the water and mix until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Make the Espresso Filling: In a medium bowl, mix together the sugar, cooled espresso, beaten egg, and vanilla extract until well combined. This espresso filling will provide a rich flavor that complements the flaky pastry.
3. Roll Out the Dough: After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll the dough into a thin rectangle, approximately 1/8 inch thick. Cut the rolled dough into rectangles measuring about 3 inches by 5 inches.
4. Assemble the Cookies: Place a tablespoon of the espresso filling in the center of each rectangle. Fold the dough over the filling, creating a pocket. Press the edges firmly to guarantee the filling is sealed inside. You can crimp the edges with a fork for a decorative touch if desired.
5. Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the assembled cookies on the baking sheet, ensuring there is space between each one. Brush the tops with the egg wash to achieve a golden color during baking.
6. Bake the Cookies: Bake the cookies in the preheated oven for about 25-30 minutes, or until they are golden brown and puffed up. Once baked, remove from the oven and let cool on a wire rack.
7. Prepare the Espresso Glaze: In a small bowl, whisk together the powdered sugar and enough milk or cream to create a smooth, pourable glaze. The consistency should be thick enough to coat the back of a spoon.
8. Glaze the Cookies: Once the cookies have completely cooled, drizzle or dip them in the espresso glaze. Allow the glaze to set before serving.

These Espresso Glazed Sfogliatelle Cookies are sure to impress with their beautiful layers and rich coffee flavor, making them a perfect treat for any coffee lover!