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Sfogliatelle Ricce
March 26, 2016

I followed the directions to a T and they came out perfect, dough especially. If I had to be critical, I might use less vanilla and cinnamon, only because i am trying to replicate Libby's in new haven. Dough is easy to make and filling also. I used a blender for the filling and mine might have been too smooth. The rolling of the dough takes some getting used to, cause mine kept ripping but it didn't seem to matter. Most important is trying to keep your roll nice and tight so when you cut it, the layers won't separate. I watched many YouTube videos before attempting and I would suggest the same. Some are in Italian but all you need to see is the technique for rolling. Also the shaping of the cone takes some practice but once you get one right, you'll have it down. Avoid flattening the disc like I saw some videos do, you really need a cone shape to have the clam shell shape. Making the candied orange peel was time consuming. Do it the night or even weeks before to save time. Took all day but I've always wanted to make them!

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