Sfogliatella

Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; pl.: sfogliatelle) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy^[2][3] — its name deriving from the Italian diminutive of "thin leaves" or "layers."

Alternative namesSfogliate (in Naples)^[1]

TypePastry

Place of originItaly

Region or stateCampania

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Sfogliatella

Sfogliatelle ricce (left) and frolle (right)
Alternative names	Sfogliate (in Naples)[1]
Type	Pastry
Place of origin	Italy
Region or state	Campania
Main ingredients	Pastry dough
Variations	Many types of fillings
Media: Sfogliatella

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Sfogliatella Santa Rosa, from which the current sfogliatella was born, was created in the monastery of Santa Rosa in Conca dei Marini, Campania, 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.^[4]

In Neapolitan cuisine, there are two types of the pastry: sfogliatella riccia ('curly'), the standard version,^[5] and sfogliatella frolla, a less labour-intensive pastry that uses a shortcrust dough and does not form the sfogliatella's characteristic layers, which are produced through repeated rolling and folding of dough.^[6] Neither are frequently made at home, instead being generally purchased from pasticceria.^[1]

A variation named coda d'aragosta (in the United States called a lobstertail) also exists, with the same crust but a sweeter filling.^[7]