 Sfogliatelle ricce (left) andfrolle (right) | |
| Type | Pastry |
|---|---|
| Place of origin | Italy |
| Region or state | Campania |
| Main ingredients | Pastry dough |
| Variations | Many types of fillings |
Sfogliatella (Italian:[sfoʎʎaˈtɛlla];pl.:sfogliatelle;Neapolitan:sfugliatella[ʃfuʝʝaˈtɛllə], pl.sfugliatelle), often conflated with a similar pastry known as alobster tail,[1][2] is a shell-shapedpastry with a sweet or creamy filling, originating in theCampania region ofItaly.[3][4]Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves.[citation needed]
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.[5]
InNeapolitan cuisine, there are two types of the pastry:sfogliatella riccia ('curly'), the standard version,[6] andsfogliatella frolla, a less labour-intensive pastry that uses ashortcrust dough and does not form thesfogliatella's characteristic layers.
A variation namedcoda d'aragosta (in the United States, "lobstertail") also exists, with the same crust but a sweeter filling.[7]
Media related toSfogliatelle at Wikimedia Commons
