Join the Living Skills Team for a delicious afternoon. Peter Pez, chef extraordinaire, will be showing us how to make the mouth-watering Sfogliatella.
Sfogliatelle is a world-renowned, shell-shaped Italian pastry originating from the Campania region, specifically Naples. Known for its "shatteringly crisp" texture, the name translates to "small, thin leaf" or "layer," referring to the many delicate, stacked pastry layers. They are a classic staple of Neapolitan breakfast, typically filled with a sweetened ricotta mixture.
The sfogliatella was created in the 17th century at the monastery of Santa Rosa in Conca dei Marini, near Amalfi. According to tradition, a nun utilized leftover semolina soaked in lemon liqueur, mixing it with sugar and dried fruit to create the original filling, which was encased in dough. In 1818, Neapolitan pastry chef Pasquale Pintauro acquired the recipe, popularized it, and introduced it to Naples.
The traditional filling for sfogliatelle consists of:
- Ricotta Cheese: Specifically smooth, creamy ricotta.
- Semolina: Cooked in milk to create a thick, pudding-like base.
- Flavorings: Candied orange peel, citron, vanilla, cinnamon, and sometimes sugar.
- Outside: The dough is brushed with lard (traditionally) or butter to create the flaky texture.
So join Peter Pez as he shows us how to make this mouth-watering desert.
