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Sfogliatelle – Italian Cook recipe in English

Sfogliatelle

Italian Cook Recipe in English

Sfogliatella, is a shell-shaped filled Italian pastry native to Campania. “Sfogliatella” means “small, thin leaf/layer,” as the pastry’s texture resembles stacked leaves.

The dough is stretched out on a large table, or flattened with a Pasta maker, 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, and filled. The pastry is baked until the layers separate, forming the sfogliatella’s characteristic ridges.

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

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

“There are all kinds of myths going on in the Italian culture, and the way they celebrate is through their food. It’s the tradition of the table where the Italians celebrate most of their triumphs and successes.”

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