 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] — it's name deriving from the Italian diminutive of "thin leaves" or "layers."
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
