Sfogliatelle is a shell-shaped filled Italian pastry native to Campania. Sfogliatella means small, thin leaf/layer, as the pastry's texture resembles stacked leaves.
[sfoʎʎaˈtɛlla] , plural: sfogliatelle), is a shell-shaped filled Italian pastry native to Campania. Sfogliatella means small, thin leaf/layer, as the pastry's texture resembles stacked leaves. Sfogliatelle means many leaves or layers and this crisp pastry's texture resembles leaves stacked on each other. Sfogliatelle look like seashells when baked. Some people also call them 'lobster tails' for their resemblance to the same. The characteristic ridges form as the layers of dough separate during baking. We are providing you with a recipe for sfogliatelle pastry dough but you can substitute purchased puff pastry dough. The recipe also calls for using lard, which gives a flakier consistency, but you may wish to use margarine in its place. Making sfogliatelle is a time-consuming process Making the sfogliatelle: Remove the dough from the refrigerator and divide it into 2 equal pieces. If you are using puff pastry, use 1 of the 2 pieces from the package. On a lightly floured surface, roll one piece into a 16 x 22-inch rectangle. We are providing you with a recipe for sfogliatelle pastry dough but you can substitute purchased puff pastry dough. The recipe also calls for using lard, which gives a flakier consistency, but you may wish to use margarine in its place. Making sfogliatelle is a time-consuming process The laminating technique you use to create these pastry rolls is fairly simple: you stretch out a piece of dough on a table top like you would a sheet of strudel dough, brush a fat like butter or (more traditionally) lard over then sheet, then roll it up. Anyway. In practical terms, sfogliatelle are a type of laminated pastry, made with disks of tightly rolled, well-lubricated dough that are pushed out like paper yo-yo’s into pockets, then filled. Of course the disks of dough are a lot wider than the diameter of a Chinese paper yo-yo, but the mechanics are the same 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. Sfogliatella means small, thin leaf/layer, as the pastry's texture resembles stacked leaves. These 10 animal facts will amaze you. Sfogliatelle is a kind of ridged Italian pastry made out of a dough quite similar to phyllo dough and stuffed with sweet, creamy filling. The name itself means multiple layers or multiple leaves in Italian, a reference to the look of the pastry after it has been baked. During the baking process, the dough that is used to make sfogliatelle separates, creating this appearance. As with most types of Italian cuisine, there are numerous regional variations on this pastry. There are even a few variations in which the pastry is savory instead of sweet
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what is sfogliatelle