Sfogliatella has a long history dating back to the 17th century. Originally, this dessert was made in monasteries in the Naples area using local ingredients and techniques. Traditionally, sfogliatelle is made in the Campania region of southern Italy, although today it is popular throughout Italy and abroad.
Spfogliatella is a layered pastry that stands out for its crisp and crunchy texture. The name 'sfogliatella' comes from the Italian word 'sfoglia', meaning 'layer' or 'sheet', which accurately describes its texture. The pastry is shaped like a shell or a drop. It is most often filled with sweet ricotta cheese, but there are also variants with other fillings such as almond paste or pumpkin puree.
The preparation of sfogliatelle is very labour-intensive and requires some skill. The dough is made of several layers which are folded into thin sheets. These sheets are then brushed with butter and folded into layers, which are then carefully shaped into the desired form.
The filling is made from a mixture of ricotta, sugar, vanilla and citrus zest. Some recipes also include candied fruit or chocolate, which adds an extra layer of flavour to the pastry.
Sfogliatella is traditionally served as a sweet dessert with morning coffee or as a sweet spot after lunch. Its crunchy texture and sweet filling are a perfect match for a cup of espresso. In Italy, it is a favourite in bakeries and pastry shops and is often very popular with locals and tourists alike.
