 Sfogliatelle ricce (left) andfrolle (right) | |
| Alternative names | Sfogliate (in Naples)[1] |
|---|---|
| Type | Pastry |
| Place of origin | Italy |
| Region or state | Campania |
| Main ingredients | Pastry dough |
| Variations | Many types of fillings |
Sfogliatella (Italian:[sfoʎʎaˈtɛlla];pl.:sfogliatelle) is a shell-shapedpastry with a sweet or creamy filling, originating in theCampania region ofItaly.[2][3]
Sfogliatella Santa Rosa, from which the currentsfogliatella was born, was created in the monastery of Santa Rosa inConca dei Marini, Campania, in the 17th century. Pasquale Pintauro, a pastry chef fromNaples, acquired the original recipe and began selling the pastries in his shop in 1818.[4]
InNeapolitan cuisine, there are two types of the pastry:sfogliatella riccia ('curly'), the standard version,[5] andsfogliatella frolla, a less labour-intensive pastry that uses ashortcrust dough and does not form thesfogliatella's characteristic layers. Neither are frequently made at home, instead being generally purchased frompasticceria.[1]
A variation namedcoda d'aragosta (in the United States called alobstertail) also exists, with the same crust but a sweeter filling.[6]
Media related toSfogliatelle at Wikimedia Commons
