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Showing posts from December 3, 2017

Holiday Baking - Sfogliatella - the Best Italian Pastry You Can’t Pronounce

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Growing up in Los Angeles, and this was many years ago, the closest I got to an Italian meal was opening a can of Chef Boyardee SpaghettiOs. Only when I moved to Providence to teach at Rhode Island College did I experience authentic Italian cuisine. Living close to Federal Hill, the historic center of the city’s Italian community, I had easy access to Italian delis that imported cheeses, pastas and charcuterie directly from Italy. Every block had a small bakery making cakes, pies, cookies, breads and pastries according to recipes handed down for generations.
I discovered cannoli filled with ricotta cheese studded with flakes of bittersweet chocolate. Twice baked biscotti with almonds. Pastry cream filled zeppole, a fat doughnut of sugared dough, baked or deep fried. I loved them all, but my favorite was a seashell shaped pastry, the deliciously crisp sfogliatella. What makes this Tuscan pastry so famous is a crunchy flakiness outside and a sturdy, sweet ricotta cheese filling inside.…