Sfogliatella
Sfogliatella means "small, thin leaf/layer", as the pastry's texture resembles stacked leaves.It is one of the most representative desserts of Neapolitan tradition,whose origins date back to 1600.At that time the convents competed in inventing cakes:the goal was to maintain the necessary contacts with the most important characters of the city by cooking for them.Sfogliatella Santa Rosa was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno,Italy.The creation of this pastry happened by chance:one day a nun, while she was making bread,found a surplus of semolina flour cooked in milk and,because she didn’t want to throw it away,she added the dried fruits,the lemon liqueur and sugar.At that point she thought it could be a great stuffing for a pastry, so decided to wrap it in two layers of puff pastry, adding lard and white wine.The sweet was called Santarosa, as the saint to which the convent was dedicated.Only two centuries later, this cake came from Amalfi to Naples, thanks to Pasquale Pintauro, who changed both in shape and in ingredients that made sfogliatella what we all know today.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.The stuffing is the same for both of the recipes: ricotta, semolina, candied fruit, sugar, vanilla and eggs.

Sfogliatella

Sfogliatella means "small, thin leaf/layer", as the pastry's texture resembles stacked leaves.It is one of the most representative desserts of Neapolitan tradition,whose origins date back to 1600.At that time the convents competed in inventing cakes:the goal was to maintain the necessary contacts with the most important characters of the city by cooking for them.Sfogliatella Santa Rosa was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno,Italy.The creation of this pastry happened by chance:one day a nun, while she was making bread,found a surplus of semolina flour cooked in milk and,because she didn’t want to throw it away,she added the dried fruits,the lemon liqueur and sugar.At that point she thought it could be a great stuffing for a pastry, so decided to wrap it in two layers of puff pastry, adding lard and white wine.The sweet was called Santarosa, as the saint to which the convent was dedicated.Only two centuries later, this cake came from Amalfi to Naples, thanks to Pasquale Pintauro, who changed both in shape and in ingredients that made sfogliatella what we all know today.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.The stuffing is the same for both of the recipes: ricotta, semolina, candied fruit, sugar, vanilla and eggs.
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