Contents

Sfogliatella

Italian filled pastry

This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Sfogliatella" – news · newspapers · books · scholar · JSTOR (January 2023) (Learn how and when to remove this message)

Sfogliatelle

Pastry

Italy

Campania

Pastry dough

Many types of fillings

Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; Neapolitan: sfugliatella; pl.: sfogliatelle), sometimes also known as a lobster tail,^[1][2] is a shell-shaped Italian pastry with a sweet or creamy filling, originating in the Campania region. Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves.^{[citation needed]}

Origin[edit]

The sfogliatella Santa Rosa was created in the monastery of Santa Rosa in Conca dei Marini, in the province of Salerno, southern Italy, 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.^[3]

Production[edit]

The dough is stretched out on a large table, or flattened with a pasta maker, then brushed with a fat (butter, lard, shortening, margarine, or a mixture), then rolled into a log (much like a Swiss roll, but with many more layers). Disks are cut from the end, shaped to form pockets, and filled. The pastry is baked until the layers separate, forming the sfogliatella's characteristic ridges.^{[citation needed]}

Recipes for the dough and filling vary. Fillings include orange-flavoured ricotta, almond paste and candied peel of citron.^{[citation needed]}

Regional variations[edit]

InNeapolitan cuisine, there are two kinds of the pastry: sfogliatella riccia ('curly'), the standard version, and sfogliatella frolla, a less labour-intensive pastry that uses a shortcrust dough and does not form the sfogliatella's characteristic layers.^[4]

A variation named coda d'aragosta (in the United States 'lobster tail')^[5] also exists, with the same crust but a sweeter filling: French cream, similar to whipped cream.^{[citation needed]}

See also[edit]

• List of pastries

References[edit]

• Food portal

Category

Commons

Cookbook

WikiProject