Sfogliatelle (Phyllo Shells)

Ingredients

• 12 sheets phyllo dough
• Pastry cream (semolina-style), prepared
• 250 g fresh ricotta cheese
• 240 g Amarene cherries in syrup
• 113 g unsalted butter, melted

Note: If your pastry cream quantity is fixed per batch, keep it as “prepared” (not scaled) unless you add a measured amount.

Instructions

1. Gently melt the butter. Brush each phyllo sheet with butter, stack 12 sheets, roll into a log, and chill briefly to firm.
2. Prepare semolina-style pastry cream and fold in ricotta. Transfer to a piping bag.
3. Cut 3-inch sections from the log. Press centers to form cavities, pipe in cream filling, and gently seal edges.
4. Place on a parchment-lined sheet pan, brush tops with butter, and bake at 375°F for 12–14 minutes, until deeply golden and crisp.
5. Cool to room temperature. Dust with powdered sugar and serve with Amarene cherries and syrup.