Sfogliatine Glassate

These sfogliatine glassate are light, crispy puff pastry cookies topped with a delicate sugar glaze and a sweet touch of strawberry jam. I love how they bake up golden and airy, with just the right balance of sweetness and crunch.

Why You’ll Love This Recipe

I like this recipe because it transforms simple puff pastry into a bakery-style treat. The sugar glaze adds sweetness without being overwhelming, and the strawberry jam makes them both beautiful and flavorful. I enjoy serving them with tea or coffee, but they’re also great as a quick homemade dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 sheets frozen puff pastry, thawed
75 gr confectioners’ sugar
15 gr egg white
2-3 tbsp strawberry jam

Directions

I preheat the oven to 350℉/180℃ and line two baking sheets with parchment paper or a silicone mat.
I cut each puff pastry sheet into 16 rectangles, about 1×4 inches (2.5×10 cm), using a sharp knife or pizza cutter.
I arrange the pastry rectangles on the prepared baking sheets, leaving a little space between them.
In a small bowl, I sift the confectioners’ sugar to remove lumps, then mix it with the egg white until smooth.
I brush the top of each pastry evenly with the glaze mixture.
In another small bowl, I strain the strawberry jam to remove lumps, transfer it to a piping bag, and pipe X-shaped patterns over the glazed pastries.
I bake the pastries for about 20 minutes, or until golden brown and crispy. I remove them from the oven and let them cool completely before serving.

Servings and Timing

This recipe makes about 32 sfogliatine. It takes around 15 minutes to prepare and about 20 minutes to bake.

Variations

I sometimes swap the strawberry jam for apricot or raspberry jam to change up the flavor. For a festive version, I use a combination of jams for different colors. I can also sprinkle finely chopped nuts on top of the glaze before baking for extra crunch.

Storage/Reheating

I store the cooled sfogliatine in an airtight container at room temperature for up to 3 days. To re-crisp them, I place them in a low oven (300℉/150℃) for a few minutes before serving.

FAQs

Can I make these pastries ahead of time?

Yes, I can bake them a day ahead and store them in an airtight container.

Can I freeze sfogliatine glassate?

Yes, I freeze them after baking and re-crisp in the oven before serving.

Can I use homemade puff pastry?

Yes, I can use homemade puff pastry, but I like the convenience of frozen sheets.

Do I have to strain the jam?

I prefer straining because it makes the lines smoother, but I can skip it if I don’t mind a rustic look.

Can I use other types of jam?

Yes, apricot, cherry, or raspberry jam all work well.

How do I keep them crispy?

I store them in an airtight container and avoid humid environments.

Can I skip the glaze?

Yes, but the glaze gives them sweetness and shine, so I like to keep it.

Can I make them smaller or larger?

Yes, I cut the puff pastry into different sizes depending on how I want to serve them.

Can I use egg yolk instead of egg white for the glaze?

No, egg white helps create the shiny glaze, while yolk would change the texture and color.

Are these similar to the ones in Italian bakeries?

Yes, they’re very close in taste and texture to the classic sfogliatine glassate found in Italian pastry shops.

Conclusion

These sfogliatine glassate are one of my favorite quick pastry recipes. I love their crisp texture, glossy finish, and sweet jam detail. Whether I make them for guests or enjoy them with coffee, they always feel special and homemade.

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