Sfogliatella

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Sfogliatella
Sfogliatelle pic.jpg
Type Pastry
Place of origin Italy
Region or state Province of Salerno
Main ingredients Pastry dough
Variations Many types of fillings
Cookbook:Sfogliatella  Sfogliatella

Sfogliatella (Italian pronunciation: [sfɔʎʎaˈtɛlle], plural: sfogliatelle), is a shell-shaped filled Italian pastry native to Campania. "Sfogliatella" means "small, thin leaf/layer," as the pastry's texture resembles stacked leaves.

Origin[edit]

The sfogliatella Santa Rosa was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, Italy, in the 17th century. Pasquale Pintauro, a pastry chef from Naples, acquired the original recipe and began selling the pastries in his shop in 1818.[1]

Production[edit]

The dough is stretched out on a large table,[2] or flattened with a Pasta maker,[3] then brushed with a fat (butter, lard, shortening, margarine, or a mixture), then rolled into a log (much like a Swiss roll, but with many more layers). Disks are cut from the end, shaped to form pockets,[4] and filled. The pastry is baked[5] until the layers separate, forming the sfogliatella's characteristic ridges.

Recipes for the dough and filling vary. Fillings include orange-flavored ricotta, almond paste, and candied peel of citron.

Main dough ingredients[edit]

Salt, shortening, and flour.

Regional variations[edit]

Sfogliatelle Santa Rosa

In Neapolitan cuisine there are two kinds of the pastry: "sfogliatella riccia" ("curly"), the "normal" version, and "sfogliatella frolla," a less labor-intensive pastry that uses a shortcrust dough and does not form the sfogliatella's characteristic layers.

A variation named aragosta (in the United States "lobster tail" or "egg plant") also exists, with the same crust but a sweeter filling: French cream, similar to whipped cream.

See also[edit]

References[edit]