Sweet Puff Pastry Shells

Name: Sweet Puff Pastry Shells
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: Puff pastry rectangular 1 foglio; Butter (to melt) 2 tbsp; Sugar 8 tbsp; Cow's milk ricotta cheese 0.8 cup; Sugar 0.4 cup; Candied orange 2.1 oz; Sultan grapes 1.1 oz; Whole milk ¾ cup; Egg yolks 2; Sugar 2.8 tbsp; Type 00 flour 3 tbsp

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Vegetarian

Difficulty: Average
Prep time: 25 min
Cook time: 25 min
Makes: 8
Cost: Average

PRESENTATION

Recipe by
Lorenza Tinelli

If you're thinking about bringing a little Southern Italy into your kitchen, you gotta try these sweet puff pastry shells from Campania. These tasty treats, known as conchiglie dolci di sfoglia, are seriously good. They're packed with a rich mix of ricotta, custard cream, candied fruit, and raisins. I mean, it's kinda like the famous Neapolitan sfogliatelle but way easier to make. You bite into a super crispy shell, and inside? A rich, moist filling bursting with fruity flavors like candied orange and chewy raisins. The creaminess of ricotta and custard is really, really satisfying—no question. Whether you're having them with morning coffee, grabbing one as a snack, or enjoying as dessert, they're a favorite all over Campania.

And listen, in those charming pastry shops down in Southern Italy, you’ll spot these dessert pastry shells lined up next to other filled puff pastry desserts. They stand out, you know, because the ricotta flavor makes them unique—pretty much. Some versions pack in more candied fruit, while others lean into that creamy custard vibe—everyone's got their twist. Compared to sfogliatelle, these shells have a lighter, flakier exterior that goes golden in the oven, giving you a satisfying crunch every time. Perfect for folks who love puff pastry desserts but still crave that authentic Italian flair. Oh, and often they’re dusted with powdered sugar—looks awesome and tastes even better.

So here's the thing, whether you’re diving into new puff pastry recipes or just want a quick dessert that brings a bit of Naples to your table, these homemade pastry shells are pretty simple to whip up. Enjoy a slice of Italy in every bite without the fuss. Perfect for special occasions or, honestly, any day you want. They are so so delicious.

INGREDIENTS

Ingredients for 8 shells: Puff pastry 1 foglio - rectangular; Butter 2 tbsp (25 g) - (to melt); Sugar 8 tbsp (100 g)

for the filling: Cow's milk ricotta cheese 0.8 cup (200 g); Sugar 0.4 cup (80 g); Candied orange 2.1 oz (60 g); Sultan grapes 1.1 oz (30 g)

for the custard: Whole milk ¾ cup (200 ml); Egg yolks 2; Sugar 2.8 tbsp (40 g); Type 00 flour 3 tbsp (25 g)

Preparation

How to prepare Sweet Puff Pastry Shells

To prepare the sweet puff pastry shells, first make the custard. Pour the milk into a saucepan and heat it on the stove. Meanwhile, pour the egg yolks and sugar into a bowl 1. Whisk until you get a whipped mixture 2. Add the flour 3

and mix it with the rest using the whisk 4. As soon as the milk starts to boil, pour in the egg, sugar, and flour mixture 5 and stir quickly. Keep stirring until the custard thickens 6.

Transfer the custard to a small bowl, cover with plastic wrap touching the surface 7 and let it cool. When the custard is cold, sieve the ricotta into another bowl 8, add the sugar 9.

Then add the candied orange cubes 10 and raisins 11. Mix everything. Add the custard 12,

mix again 13 and store the mixture in the refrigerator covered with plastic wrap. Unroll the puff pastry and cut it in half widthwise 14. Brush one half with the melted butter 15

and sprinkle it with sugar 16. Start rolling the pastry from right to left 17 and before finishing, place the second strip of pastry on top, making it adhere to the previous layer, as if the two pastries were joined 18.

Brush this part as well with the melted butter 19 and sprinkle with granulated sugar 20. Continue rolling 21,

until you get a roll about 2.5 inches thick 22. Wrap in plastic wrap 23 and place in the refrigerator for at least 30 minutes. At this point, take the roll and cut slices about 0.75 inches thick 24.

You should obtain 8 swirls 25. Using a small rolling pin, roll each swirl to get an oval shape 26. Place a tablespoon of filling in the center 27,

spreading it slightly and leaving a free edge 28. Fold in half to form a pouch 29. Press the edges well and seal them with the tines of a fork 30.

Roll the shells in granulated sugar 31 and transfer them to a baking sheet lined with parchment paper 32. Bake in a preheated static oven at 430°F for about 25 minutes. When they are well-golden, take them out of the oven 33 and let them cool completely before serving.