Sfogliatella

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Sfogliatella
Sfogliatella
Sfogliatella
TypePastry
Place of originItaly
Region or stateCampania
Main ingredientsPastry dough
VariationsMany types of fillings

A sfogliatella (Italian pronunciation: [sfoʎʎaˈtɛlla], plural: sfogliatelle; Neapolitan: sfugliatella), 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[2] is stretched out on a large table,[3] or flattened with a pasta maker,[4] 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,[5] and filled. The pastry is baked[6] 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.

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"[7]) also exists, with the same crust but a sweeter filling: French cream, similar to whipped cream.

See also[edit]

References[edit]

  1. ^ "storia della sfogliatella". www.sfogliatella.it.
  2. ^ molinocaputo (5 March 2010). "Come Realizzare una Sfogliata Riccia" – via YouTube.
  3. ^ ajmichels (6 April 2009). "Sfogliatelle" – via YouTube.
  4. ^ Sylvanna (16 November 2009). "Sfogliatelle Dough" – via YouTube.
  5. ^ Sandie Drake (1 November 2013). "Preparing sfogliatelle pastry to make Lobster Tails" – via YouTube.
  6. ^ ciboespresso (27 June 2012). "CIBO ESPRESSO - Sfogliatelle" – via YouTube.
  7. ^ "La Sfogliatella, (Lobstertail) - Mike Mercogliano's Pastry". mikespastry.com.