An Italian delicacy, sfogliatelle originated in the Campania of Italy in the 17th Century. They usually resemble a seashell or “lobster tail” shape at the conclusion of the baking process – though my ...

DIRECTIONS To make the doughPut the flour and salt in a food processor, add the shortening and butter and pulse until the mixture resembles coarse crumbs. With the machine running, add the honey and ...

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Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat. The first sfogliatella I ever ate was at Carlo’s Bakery in Hoboken, New ...

STATEN ISLAND, N.Y. -- Hankering for sfogliatelle? If you're from Staten Island or Brooklyn, you have come to love these flaky, crackling Italian pastries wrapped around a ricotta cheese-based filling ...

If you like crisp, flaky pastries, you’ll love sfogliatelle. At Italia Bakery & Deli in Granada Hills, the clam-shaped Neapolitan pastries are formed of strips of filo dough rather than traditional ...

The flaky dough is made very differently from a French puff pastry – essentially a pasta dough is rolled thin, brushed with butter and then spiral-rolled into a cylinder that is then sliced, and when ...

When you think of great pastries, what comes to mind? Maybe you envision some laborious, beloved union of flour and sugar, something like a cannoli or almond-filled croissant. When you think of great ...