It is been a while we haven’t talked about any dessert specialty.
Today we’re going to Italy to discover the “Sfogliatella of Naples”.
When in Naples, trying the Sfogliatella Neapolitan is a delicious experience.
You can savour it anytime; for breakfast with coffee or cappuccino, after lunch or as a dessert after dinner.
Let’s go back in time to know how Sfogliatella was born!
By pure chance, 400 years ago, in the convent of Santarosa on the Amalfi coast, a nun, not to throw advanced semolina, created a filling by mixing it with dried fruit, sugar & liqueur. She inserted the filling into a leafy wrapper giving it the shape of a hood. This one of a kind freshly baked cake with its unique perfume & taste was given the name “Sfogliatella Santarosa”.
Later in time, the recipe ended up in the hands of Neapolitan Pintauro who slightly changed its ingredients & introduced it to the city.
There are two variants of the Sfogliatella:
- The Riccia Sfogliatella which is crunchy & filled with bran, ricotta, candied fruit, milk, eggs & sugar
- The Frolla Sfogliatella in which the ingredients are enclosed in a soft pastry dough
I am going to share with you a simple recipe of The Sfogliatella for those who are adventurous to try it:
800 g of flour
300 g of butter
a pinch of salt
300 g of pastry cream
200 g of black cherry jam
2 egg yolks
Start by making the puffy pastry, mix flour, butter & a pinch of salt.
After making the dough, roll it out using a rolling pin.
Use a pastry cutter to cut round pieces of 10 cm in diameter.
Then pour some of the cherry jam & some cream on half of the rounds.
Fold the rounds by bringing the ends together with a little egg batter to seal the ends.
Brush the surface of the dough with egg batter & place it in the oven for about 30 minutes.
Let the puffy pastry cool for a few minutes & then garnish it using a pastry bag for the icing.
Finish off by sprinkling powdered sugar over the Sfogliatella.
Enjoy the sweet treat “hot” of the Campania region with a delicious cup of cappuccino.