Sfogliatelle
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Sfogliatelle (Italian pronunciation: [sfɔʎa'tɛl:ɛ], singular: sfogliatella) are shell or cone shaped filled pastries native to Italian cuisine. "Sfogliatelle" means "many leaves/layers," the pastry's texture resembling leaves stacked on each other.
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[edit] Origin
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.
[edit] Production
Sfogliatelle are made from a dough similar to phyllo cut into discs and formed into a pocket to hold an orange-flavored ricotta filling, although almond paste or candied peel of citron are also used.
The dough is sealed around the filling and the pastries baked till their characteristic ridges form as the layers of dough separate.
[edit] Regional variations
In Naples, sfogliatelle is sometimes called "sfogliatella riccia" ("curly") to distinguish it from "sfogliatelle frolla", a less refined pastry which uses a shortcrust dough that does not form the more labor intensive authentic sfogliatelle dough's characteristic layers.
In Malta, Ricotta Pastizzi are savoury not sweet; Pastizzi tal-Pizelli employing a savoury pea filling.
Italian-American bakeries, especially in the New York City area, created a cousin pastry to the sfogliatelle in the 1900's called a "lobster tail." The pastry has the same outside as a sfogliatelle, but instead of the ricotta filling, there is a french cream, similar to that of a whip cream inside.
[edit] References
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