sfogliatella

Sfogliatella is a traditional Italian pastry from the Campania region, most closely associated with Naples. The name means “little leaf” in Italian, a reference to the pastry’s many thin laminated layers that resemble leaves or petals. It is commonly enjoyed as a dessert or breakfast pastry and is a hallmark of Neapolitan pastry traditions.

There are two principal varieties: sfogliatella riccia and sfogliatella frolla. Sfogliatella riccia, or “curly” version, has a crisp, highly layered shell with a ridged surface created by laminated dough. Sfogliatella frolla uses a smooth shortcrust pastry and yields a flatter, more uniform exterior. The shells enclose a filling that is typically ricotta-based and flavored with sugar, vanilla, citrus zest, and sometimes candied peel or cinnamon.

The typical filling combines ricotta cheese with sweetened dairy or semolina, sometimes enriched with eggs and candied fruit. In the riccia variety, the filling is packed into the hollow shell after shaping around a conical mold, then baked to a golden color. The frolla version encases the ricotta cream in a solid pastry shell and is often dusted with sugar or iced.

Sfogliatelle are best eaten fresh while warm or at room temperature. They are widely available in Naples and other parts of Campania and are exported internationally. Proper storage favors consumption within a day or two of baking, as the layers may lose their crispness over time.