Dish

Sfogliatella abruzzese

Sfogliatella abruzzese is made by creating a dough that is rolled out very thin and then layered with butter. The dough is then rolled up and sliced into rounds, which are then filled with the almond and honey mixture. The pastry is then baked until golden brown and crispy. The filling is made with ground almonds, honey, and candied fruit. The pastry is typically served as a dessert or a sweet snack.

European cuisine› Mediterranean cuisine› Italian cuisine

Pastry› Sweet Pastry

Origins and history

Sfogliatella abruzzese originated in the Abruzzo region of Italy. It is believed to have been created by nuns in a local convent in the 18th century. The pastry was originally made for religious celebrations, but it quickly became popular throughout Italy and is now enjoyed all over the world.

Dietary considerations

Contains nuts and gluten.

Variations

There are many variations of sfogliatelle, including the sfogliatelle di Canosa, which is filled with a sweet ricotta filling and flavored with orange zest and cinnamon. Another variation is the sfogliatella riccia, which is shaped like a seashell and has a flaky, layered crust.

Presentation and garnishing

Sfogliatella abruzzese is typically served on a decorative plate with a dusting of powdered sugar and a sprig of fresh mint.

Tips & Tricks

To achieve the perfect flaky crust, it is important to roll the dough out very thin and to layer it with plenty of butter. It is also important to let the pastry cool completely before filling it with the almond and honey mixture.