Italian Pastries

SFOGLIATELLE SANTA ROSA-HOW TO MAKE EASY ITALIAN SFOGLIATELLE

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.

https://youtu.be/8Kdl_56D6yo

 

 

 


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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