sfogliatelle

Sfogliatelle are a traditional Italian pastry from Naples, in the Campania region. The name derives from sfoglia, meaning leaf or thin sheet, a reference to the pastry’s many delicate, paper-thin layers.

Two main varieties are widely recognized: sfogliatella riccia and sfogliatella frolla. Sfogliatella riccia uses a laminated dough composed of many thin layers of dough and butter, folded and rolled to produce a crisp, ridged, shell-like exterior. Sfogliatella frolla uses a smooth shortcrust dough, yielding a less layered, more uniform crust. Both are filled with a ricotta-based cream flavored with sugar, cinnamon, orange zest, and often candied citrus; some versions include semolina, vanilla, or a hint of liqueur.

The pastries are shaped into a conical, shell-like form for the riccia version, while the frolla version commonly presents as a rounded, domed shell. They are typically baked until golden and can be served warm, sometimes dusted with powdered sugar and enjoyed with espresso.

Originating in Naples, sfogliatelle are among the best-known Neapolitan pastries and remain closely associated with this regional pastry tradition. They are widely produced in pastry shops across Campania and Italy, with regional variations in filling, size, and texture.