sfogliatellea

Sfogliatelle is a shell-shaped filled pastry originating in Campania, Italy, particularly associated with Naples. The name "sfogliatelle" translates to "little leaves," a fitting description for its characteristic layered dough. This dough is made with a simple mixture of flour, water, lard or butter, and salt, which is then rolled out thinly and folded repeatedly with a fat to create many thin layers.

The filling typically consists of semolina, ricotta cheese, sugar, and a hint of citrus zest, often lemon or orange. Some variations include cinnamon or candied fruit. Two main types of sfogliatelle exist: sfogliatelle ricce, which are the more common and recognizable "curly" or "ruffled" version with distinct layers, and sfogliatelle frolla, which has a shortcrust pastry shell and is less common.

Traditionally, sfogliatelle are enjoyed warm, often for breakfast or as a dessert. They are known for their contrasting textures: the crisp, flaky outer layers giving way to a creamy, soft interior. The preparation of the dough is labor-intensive, requiring meticulous folding and resting to achieve the desired layered effect. Despite its complexity, sfogliatelle remains a beloved pastry throughout Italy and has gained popularity internationally.