Sfogliatella

 ( Neapolitan Cuisine ) 

Sfogliatella (; : sfogliatelle; , pl. sfugliatelle), often conflated with a similar pastry known as a lobster tail, From the Source - Italy: Italy's Most Authentic Recipes From the People That Know Them Best (2015). Lonely Planet.Bullock-Prado, Gesine (2012). Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Open Road Media. p. 198. is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy. From the Source - Italy: Italy's Most Authentic Recipes From the People That Know Them Best (2015). Lonely Planet.Bullock-Prado, Gesine (2012). Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Open Road Media. p. 198. Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves.

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Origin Sfogliatella Santa Rosa, from which the current sfogliatella was born, was created in the monastery of Santa Rosa in Conca dei Marini, Campania, 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.

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Regional variations In Neapolitan cuisine, there are two types of the pastry: sfogliatella riccia ('curly'), the standard version,Romano, R., Aiello, A., De Luca, L., Acunzo, A., Montefusco, I., & Pizzolongo, F. (2021). "Sfogliatella Riccia Napoletana": Realization of a Lard-Free and Palm Oil-Free Pastry. Foods, 10(6), 1393. and sfogliatella frolla, a less labour-intensive pastry that uses a shortcrust dough and does not form the sfogliatella's characteristic layers.

A variation named coda d'aragosta (in the United States, "lobstertail") also exists, with the same crust but a sweeter filling.

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See also

• List of Italian desserts and pastries

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External links

Categories: Neapolitan Cuisine, Cuisine Of Campania, Italian Pastries, Italian Desserts, Italian Words And Phrases

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