Have you ever wondered how this wonderful “Sweet or Dolce” is made?
This 5 minutes long Video features a master pastry maker recipe, who with English subtitles explains how to create spectacular Sfogliatelle.
The sfogliatelle 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.
Sfogliatelle is the plural form of Sfogliatella.
This is a shell-shaped filled pastry native to Campania.
Sfogliatella means “small, thin leaf/layer”, as the pastry’s texture resembles stacked leaves.
There is a distinction to be made between lobster tail and sfogliatella, as they do not refer to the same pastry.
The lobster tail exists only in the United States.
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