Sfogliatelle, are shell-shaped filled pastries native to Italian cuisine. "Sfogliatelle" means "small, thin leaves/layers," as the pastry's texture resembles stacked leaves.
The sfogliatella Santa Rosa was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, Italy, in the 1600s. Pasquale Pintauro, a pastry chef from Naples, acquired the original recipe and began selling them in his shop in 1818.The dough is stretched out on a large table, brushed with a fat (butter, lard, shortening or a mixture), then rolled into a log. Disks are cut from the end, shaped to form pockets, and filled. The pastries are baked until the layers separate, forming the sfogliatella's characteristic ridges. Recipes for the dough and filling vary. Fillings include orange-flavored ricotta, almond paste, and candied peel of citron.