|Place of origin||Italy|
|Region or state||Province of Salerno|
|Main ingredients||Pastry dough|
|Variations||Many types of fillings|
Sfogliatelle (Italian pronunciation: [sfɔʎʎaˈtɛlle], singular: sfogliatella), are shell-shaped filled pastries native to Italian cuisine. "Sfogliatelle" means "small, thin leaves/layers," as the pastry's texture resembles stacked leaves.
The sfogliatella Santa Rosa was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, Italy, in the 1600s. Pasquale Pintauro, a pastry chef from Naples, acquired the original recipe and began selling them in his shop in 1818.
The dough is stretched out on a large table, brushed with a fat (butter, lard, shortening 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, and filled. The pastries are baked until the layers separate, forming the sfogliatella's characteristic ridges.
Main dough ingredients
Salt, shortening, and flour.
In Naples, sfogliatelle is sometimes called "sfogliatella riccia" ("curly") to distinguish it from "sfogliatelle frolla," a less labor-intensive pastry that uses a shortcrust dough and does not form the sfogliatelle's characteristic layers.
In the 1900s Italian-American bakeries, especially in the New York City area, created a variation called the "lobster tail" or "egg plant" version, with the same crust but a sweeter filling: French cream, similar to whipped cream. Most bakeries still make the original "clam shell" style with ricotta filling.
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