Sfogliatella recipe

Delicious sfogliatelle ricce (sometimes called lobster tail pastry) was originally prepared only for the Italian aristocracy during the Renaissance.

Sfogliatella are traditional ricotta filled Italian pastries that originated in the 17th century but are still enjoyed by Italians world wide today! "Sfogliatella" translates to mean "small, thin leaf/layer" which describes the shape of these delicious pastries. The dough of this pastry is often stretched out using a pasta maker and then coated with butter before being baked to perfection.

Another bake off first with Italian week! I enjoyed it, it was good, but I felt pretty awful for the bakers. Surely there's some A/C they can put on in the tent for them? Those temperatures just looked like torture. I was pretty sad to see Yan go, she was so much better and more creative than some others, and Steven getting star baker, when his showstopper was burnt was a bit of an eye roll moment for me. So many delicious cannoli flavours this week and I love a cannoli. Liam's s'mores one…

La Sfogliatella Mary, Naples: See 1,987 unbiased reviews of La Sfogliatella Mary, rated 4.5 of 5 on Tripadvisor and ranked #199 of 2,988 restaurants in Naples.

The sfogliatella has a soft creamy filling with hints of oranges and dried fruit hidden inside layers of crispy flaky pastry.

Cooking Italians - Indulge in the irresistible charm of Italian pastry-making with our Sfogliatella Frolla with Lemon Filling recipe. These delicate and buttery pastries are

Can you believe it? I’m hosting this months Baker’s Challenge!! For my turn as hostess extraordinaire, I have chosen the gorgeous Neapolitan pastry, sfogliatelle. You might recognize th…

Homemade Italian Sfogliatelle are a delicious pastry that consists of a super crunchy shell filled with a sweet, creamy filling.

My mouth is watering. I want these #sfogliatelle for Breakfast. They are artisan traditional pastries filled wth #pistachio from Bronte (Sicily). Bronte is a town in Sicily famous for it's top quality pistachio.

I could not have made this recipe without the help and tutelage of the Sessa family that runs Ferrara s Bakery here in Manhattan. I grew up eating this pastry at their store and it has been a part of my dessert favorites ever since the first time I ate it. I can remember the first time I bit into this pastry, standing on Grand Street, I felt as if my life had changed. So good. It is difficult to make but really rewarding.