Ripassata

Ripassata is a traditional pastry from the Valsassina region in the province of Sondrio, Lombardy, Italy. The name comes from the Italian verb ripassare, meaning “to fold again,” which describes the dough’s preparation: layers of puff pastry are repeatedly folded and rolled back to create a light, airy texture. The pastry is usually square or rectangular, filled with a sweet, creamy mixture of butter, sugar, and egg yolks, and finished with a dusting of powdered sugar.

The dough is made from a shortcrust base of flour, butter, a small amount of water, and sometimes a touch of olive oil. After the first fold, the dough is chilled and subsequent folds are performed to build several layers. Once rolled, it is cut into square pieces and baked until golden brown. The filling is beaten until light and incorporated into the dough or spread between layers before the final shape is formed, depending on the specific family recipe.

Ripassata is traditionally served during holidays and celebrations, especially around Easter and Christmas, and it is a staple at local cafés and pastry shops. Its crispness and sweet, buttery flavor make it a favorite among regional desserts. Variations exist that add vanilla, almond paste, or citrus zest to the filling, giving each baker a distinct version of this classic Lombard confection.