Sfogliatelle Napoletane (sfo-iyah-TEL-e, and in New York,"shfooyadell") are filled clam-shaped pastries originating in Naples. They are thought to have been perfected by nuns living in convents, because it is time-consuming to make them. The word "sfogliatelle" means "many leaves/layers", and this describes the dessert well.

Sfogliatelle are made with fine semolina flour and created by rolling out the dough until it is very thin. Then it is slathered with shortening. Finally the dough is carefully rolled up which creates the many layers. The filling consists of fresh ricotta cheese and semolina accented with a hint of orange peel.

These delicious pastries are frozen and ready for you to bake. Just take them from the freezer and place in a 350-375º oven. After 20 to 30 minutes, you will have a golden- brown pastry that is crispy on the outside and moist on the inside. You can see its characteristic ridges as the layers of dough separate while baking. Sprinkle with confectioners sugar, and serve them “calde” — warm or cooled at room temperature as a delicious breakfast with a cappuccino. Dolce Europa Fine Foods is proud to introduce these unique pastries to the Northwest. They are available in two sizes; small and large.