And here’s another Easter Sunday-must: sfogliatelle. Forget the croissant, go for this one instead. However, we’re not giving you a recipe this time: far too complicated!

Sfogliatelle means many leaves or layers and this crisp pastry’s texture resembles leaves stacked on each other.  Sfogliatelle look like seashells when baked.  Some people also call them ‘lobster tails’ for their resemblance to the same.  The characteristic ridges form as the layers of dough separate during baking.  The pastries are filled with a sweetened ricotta cream, semolina, and cinnamon mixture. Lemon zest or candied orange bits are also sometimes added. We are providing you with a recipe for sfogliatelle pastry dough but you can substitute purchased puff pastry dough.



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