Sweet Neapolitan Treat Everyone Loves

If there’s one pastry that feels like biting into a cloud, it’s the Fiocco di Neve. Soft, pillowy, and impossibly light, this little “snowflake” has a delicate brioche shell dusted with powdered sugar. Inside, a dreamy mascarpone-and-cream custard practically melts on your tongue. You take one bite, and suddenly you understand why people line up early just to grab a fresh batch.

At first glance, it looks very simple, but it’s all about contrast. The dough is tender and airy, while the center is cool, smooth, and velvety. It’s comforting, but also luxurious. It’s unmistakably Italian, the kind of pastry that feels effortless, elegant, and soul satisfying.

A Modern Classic Born in Naples

Fiocco di Neve (Neapolitan Snow Puffs)
Fiocco di Neve (Neapolitan Snow Puffs)

Unlike many Italian pastries with centuries of history, the Fiocco di Neve is a modern icon. Like many culinary legends, it was born from creativity, craftsmanship, and a touch of bakery magic. It was created by Pasticceria Poppella, a beloved bakery in Naples’ historic Rione Sanità. Owner Ciro Poppella introduced the Fiocco di Neve in the early 2010s.

Soon, this humble-looking pastry became a viral sensation. Neapolitans are fiercely loyal to their pastries, sfogliatelle, babà, zeppole and they don’t let newcomers in easily. Yet the Fiocco di Neve won them over almost instantly.

Flavor That Keeps Fans Coming Back

The charm lies in its simplicity done perfectly. No flashy decorations, no complicated shapes, just a perfectly risen brioche, a whisper of sugar, and a filling so silky it makes you close your eyes after the first bite.

It’s light as a feather, yet incredibly satisfying. Today, bakeries across Italy and even abroad make their own versions. Still, the original from Poppella remains the gold standard.

Typical Ingredients

Brioche Dough
All-purpose flour or strong bread flour
Sugar
Whole milk (lukewarm)
Butter (softened)
Eggs
Active dry yeast or fresh yeast
Salt
Lemon zest or vanilla (optional, for aroma)

Cream Filling
The filling is the heart of the Fiocco di Neve—light, silky, and slightly sweet.
Mascarpone cheese
Fresh cream (heavy/whipping cream)
Ricotta (often sheep’s milk ricotta for flavor)
Sugar or powdered sugar
Vanilla extract or vanilla bean
A touch of orange zest (optional, but traditional in some versions)

Finishing
Powdered sugar for dusting (to create the “snow” look)

Fiocco di Neve (Neapolitan Snow Puffs)
These Fiocchi di Neve, (Neapolitan Snow Puffs) are the kind of pastries that make you stop mid–first bite and just smile.
What makes this recipe special is how something so delicate can be so approachable. The brioche dough is beautifully supple and forgiving, rising into tender little puffs that bake up pale, soft, and lightly sweet. The filling mascarpone, ricotta, and freshly whipped cream is mixed in minutes and tastes like the lovechild of pastry cream and whipped cream, but ten times silkier.
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Prep Time 45 minutes
Cook Time 15 minutes
Rising Time 2 hours 30 minutes
Servings: 36 pastries
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Brioche Dough
  • 6 cups all-purpose or bread flour (750 g)
  • ½ cup granulated sugar (100 g)
  • 2 tbsp fresh yeast or 1 tbsp active dry yeast (9 g)
  • 1 ½ tsp salt (10 g)
  • 1 ¼ cups whole milk, lukewarm (300 ml)
  • 3 large eggs
  • ½ cup + 1 tbsp unsalted butter, softened (120 g)
  • 1 tsp vanilla extract or zest of 1 lemon (optional)
Cream Filling
  • 1 ¾ cups ricotta, well-drained (400 g)
  • 1 ½ cups mascarpone (350 g)
  • 2 cups heavy cream, very cold (450 ml)
  • 1 ¼ cups powdered sugar (150 g)
  • 1 tsp vanilla extract
  • Zest of 1 orange (optional)
Finishing
  • Powdered sugar for dusting

Equipment

  • Stand mixer with dough hook
  • Pastry bag + round tip (medium size)
  • Kitchen scale (important for accuracy, optional)

Instructions
 

Dough
  1. Dough
    Mix lukewarm milk with yeast; let stand 5 minutes.
    Add eggs, sugar, flour, and salt (place salt away from the yeast).
    Mix until dough forms; knead 8–10 minutes.
    Add softened butter gradually; knead another 8–10 minutes until smooth.
    Let rise 1½ hours.
  2. Shape
    Divide dough into 36 pieces (~1.4–1.6 oz each).
    Roll into balls, place on baking sheets.
    Rise again 45–60 minutes.
  3. Bake
    350°F (180°C) for 12–15 minutes, pale and soft.
    Cool completely before filling.
Filling
  1. Filling
    Whip heavy cream to soft peaks.
    In another bowl, beat ricotta, mascarpone, powdered sugar, and vanilla until smooth.
    Fold whipped cream into the ricotta–mascarpone mixture.
    Chill 30 minutes.
  2. Fill
    Pipe filling into each brioche puff.
    Dust generously with powdered sugar.

Notes

Drain the Ricotta Well: Ricotta holds more moisture than you might think. If it’s too wet, the filling becomes loose and won’t hold its shape inside the pastry.
Tip: Let ricotta sit in a fine-mesh sieve for 30–60 minutes before using.
Use Cold Cream for a Stable Filling: Heavy cream whips best when it’s very cold. Warm cream won’t thicken properly and may deflate when folded with the mascarpone mixture. Chill your mixing bowl too for extra fluff.
Don’t Overbake the Brioche: Fiocchi di Neve should be soft, pale, and tender—not brown like dinner rolls. Pull them out as soon as the tops turn a light blonde color. Overbaking makes the shells dry and crumbly.
Keep the Dough Slightly Sticky: This dough is naturally soft and a bit tacky. Resist the urge to add too much flour. A sticky dough = softer, cloud-like results.
Weight Measurements Give the Best Results: Although cups work, weighing ingredients (especially flour) gives the most consistent texture. Brioche is sensitive to measurement differences, so a scale is your best friend.
Let the Dough Rise in a Warm, Draft-Free Spot: Brioche likes gentle warmth. If your kitchen is cold, place the covered bowl in the oven with the light on it creates the perfect proofing environment.
Fill Only When Completely Cool: Warm pastries will melt the filling, causing it to thin out or seep. Make sure the brioche buns are fully cooled before piping.
Be Generous with the Filling: A true Fiocco di Neve isn’t skimpy! The pastry should feel slightly heavy for its size when filled—this gives you the authentic, creamy center.

Serving

Fiocco di Neve is best enjoyed fresh and slightly chilled. The brioche should be soft and tender, while the creamy filling remains light and silky. Serve them on a platter or individual plates, dusted with powdered sugar for that signature “snowflake” look.

Pair with beverages: These pastries are perfect with a cup of espresso, cappuccino, or a delicate tea. The creaminess of the filling balances beautifully with a warm drink.

For special occasions: Garnish with a few fresh berries, a sprinkle of finely chopped nuts, or a drizzle of chocolate for an elegant presentation.

Let Fiocchi di Neve sit at room temperature for 5–10 minutes before eating. This slightly softens the filling and enhances its melt-in-your-mouth texture.

Storage

Because Fiocco di Neve contains a delicate cream filling, proper storage is important to maintain its soft, pillowy texture and fresh flavor.

Refrigeration

Store the pastries in an airtight container in the refrigerator. They are best enjoyed within 24–48 hours for optimal taste and texture. Keep them upright to prevent the filling from leaking or becoming uneven.

Do Not Freeze After Filling

Freezing is not recommended once the pastries are filled, as the cream may separate and the brioche may become soggy.
You can freeze the unbaked or baked brioche shells in advance and fill them fresh on the day of serving.

If you plan to serve the pastries at a party or gathering, assemble and fill them just a few hours before serving for the freshest, most impressive results.