Sfogliatella

A sfogliatella (Italian pronunciation: [sfoʎʎaˈtɛlla], plural: sfogliatelle; Neapolitan: sfugliatella), sometimes called a lobster tail in the US,[1][2] is a shell-shaped filled Italian pastry originating from Campania. Sfogliatella means "small, thin leaf/layer", as the pastry's texture resembles stacked leaves.

Sfogliatella
Sfogliatella
Sfogliatella
TypePastry
Place of originItaly
Region or stateCampania
Main ingredientsPastry dough
VariationsMany types of fillings

OriginEdit

The sfogliatella Santa Rosa was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, 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]

ProductionEdit

The dough[4] is stretched out on a large table,[5] or flattened with a pasta maker,[6] 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,[7] and filled. The pastry is baked[8] until the layers separate, forming the sfogliatella's characteristic ridges.

Recipes for the dough and filling vary. Fillings include orange-flavoured ricotta, almond paste and candied peel of citron.

Regional variationsEdit

 
Sfogliatelle Santa Rosa

In Neapolitan cuisine, there are two kinds of the pastry: "sfogliatella riccia" ("curly"), the "normal" version, and "sfogliatella frolla," a less labour-intensive pastry that uses a shortcrust dough and does not form the sfogliatella's characteristic layers.

A variation named coda d'aragosta (in the United States "lobster tail"[9]) also exists, with the same crust but a sweeter filling: French cream, similar to whipped cream.

See alsoEdit

ReferencesEdit

  1. ^ From the Source - Italy: Italy's Most Authentic Recipes From the People That Know Them Best (2015). Lonely Planet.
  2. ^ Bullock-Prado, Gesine (2012). Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Open Road Media. p. 198.
  3. ^ "storia della sfogliatella". www.sfogliatella.it.
  4. ^ molinocaputo (5 March 2010). "Come Realizzare una Sfogliata Riccia". Archived from the original on 2021-12-21 – via YouTube.
  5. ^ ajmichels (6 April 2009). "Sfogliatelle" – via YouTube.[dead YouTube link]
  6. ^ Sylvanna (16 November 2009). "Sfogliatelle Dough". Archived from the original on 2021-12-21 – via YouTube.
  7. ^ Sandie Drake (1 November 2013). "Preparing sfogliatelle pastry to make Lobster Tails". Archived from the original on 2021-12-21 – via YouTube.
  8. ^ ciboespresso (27 June 2012). "CIBO ESPRESSO - Sfogliatelle". Archived from the original on 2021-12-21 – via YouTube.
  9. ^ "La Sfogliatella, (Lobstertail) - Mike Mercogliano's Pastry". mikespastry.com.