|Place of origin||Italy|
|Region or state||Campania|
|Main ingredients||Pastry dough|
|Variations||Many types of fillings|
A sfogliatella (Italian pronunciation: [sfoʎʎaˈtɛlla], 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.
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.
The dough is stretched out on a large table, or flattened with a pasta maker, 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, and filled. The pastry is baked until the layers separate, forming the sfogliatella's characteristic ridges.
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.
- "storia della sfogliatella". www.sfogliatella.it.
- molinocaputo (5 March 2010). "Come Realizzare una Sfogliata Riccia" – via YouTube.
- ajmichels (6 April 2009). "Sfogliatelle" – via YouTube.
- Sylvanna (16 November 2009). "Sfogliatelle Dough" – via YouTube.
- Sandie Drake (1 November 2013). "Preparing sfogliatelle pastry to make Lobster Tails" – via YouTube.
- ciboespresso (27 June 2012). "CIBO ESPRESSO - Sfogliatelle" – via YouTube.
- "La Sfogliatella, (Lobstertail) - Mike Mercogliano's Pastry". mikespastry.com.
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