However, it uses a simpler dough called shortcrust, instead of the one with several layers. How? Well, it basically has the same yummy filling. Now, the other kind you find in Campania is sfogliatella frolla, which is a much simpler version of the pastry. The crust is very crunchy and the filling has just the right amount of sweetness, perfect for breakfast, brunch, or afternoon tea.
This variation is filled with a custard-like mixture of semolina, sugar, ricotta, eggs, candied citrus peels, with a hint of cinnamon.Īnd of course, the pastry sports its popular clam shape. It’s because like croissants, sfogliatella riccia loses its deliciousness when it becomes cold. According to most Italian websites, this should be eaten hot, as in right out of the oven. The lobster tail is most popular in the United States.įillings may vary from cheese to an almond paste to a creamy custard with candied peels.įirst off is the Sfogliatelle Riccia. The two kinds of sfogliatelle in Campania are sfogliatella riccia and sfogliatella frolla while the one outside Italy is called aragosta or lobster tail. The Many Different Sfogliatelle TodayĬonsistent to most of Italian cuisine, sfogliatella has at least two variations in the Campania region, and another one outside Italy.
There, a pastry shop owner named Pasquale Pintauro changed its shape into the triangular lobster tail that it is today. Later in the 19th century, the pastry made its way to the city of Naples. It was named after the convent of Santa Rosa, where the first nuns who created it lived. Then she took some dough and kneaded them into two sheets, and put the semolina mixture in the center, serving as filling.Īnd this sweet pastry is called Santarosa, which is a sweet treat still very much popular in Italy today. The story goes that a nun in a convent somewhere in the Amalfi coast combined some leftover semolina with lemon liqueur, sugar and dried fruit. Italian Sfogliatelle: The Origin StoryĪccording to, the sfogliatella is a symbol of the city of Naples. Or if you are looking for a different Italian dessert, this cannoli recipe might work for you. Looking for the Authentic Italian Sfogliatelle Recipe ? Scroll down to the bottom. Others even have almond paste as filling instead of a creamy custard. And what is it exactly? It’s a puff pastry that has about the same texture as a croissant.īut its shape is that of a shell or a lobster tail.Īnd it can hold all kinds of yummy filling, such as a simple whipped cream or a special custard mixture with candied peels. As for how you pronounce it, you read it as sfol-ya-tel-le. And yep, that’s not a typo, no matter how the spellcheck may tell you otherwise. If you have visited the Campania region, then you must have encountered this curious-looking puff pastries called sfogliatelle.
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