Description
Sfogliatelle.
A sfogliatella is a classic, Neapolitan, shell-shaped Italian filo pastry.
We fill it with semolina, ricotta cheese, mixed peel and add a multitude of flavours.
We bake it and then dust with icing sugar.
Our recipe consists of only the best ingredients.
Who invented Sfogliatelle?
The sfogliatella was invented in Campania in Italy in the seventeenth century. According to legend, a nun created it in a convent by accident.
She was attempting to make another pastry but made a mistake when mixing the ingredients.
It was popularised in the nineteenth century by Pasquale Pintauro, a pastry chef in Naples.
Pintauro began selling sfogliatelle in his cake shop and they soon became a beloved pastry all over Italy.
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We also make Aragostine Sfogliatelle, also known as ‘d’aragosta’ or ‘lobster tail’.
We make this version with choux pastry and fill with vanilla Chantilly cream. You can buy this product by clicking on the link above.
What does Sfogliatella mean?
Sfogliatella translated into English means ‘small, thin leaf/layer’. This is in reference to the texture of the pastry, which is comparable to stacked leaves.
Our sfogliatelle are available in two sizes; small and large.
If you would like this product on shorter notice than is available online, please call us and we may be able to accommodate you.
Please store our cakes in a refrigerator until they are ready to eat.
We recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.
We accept no liability for products damaged after you have collected or received your order.
Please note that the colour of a product may differ slightly from its online appearance. This could be due to lighting, computer or phone settings and the products we use.
