Sfogliatella Santa Rosa
Sfogliatella Santa Rosa is a Campania sweet pastry born in the 18th century in the monastery of Conca dei Marini, on the Amalfi Coast. This delicate and crispy pastry hides a creamy filling with characteristic amarena cherries, blending monastic tradition with refined and elegant flavors.
Preparation
- 1
Prepare the pastry cream following the classic recipe instructions; let it cool slightly and gently fold in the drained amarena cherries in syrup.
- 2
Roll out the puff pastry on a work surface and cut rectangles of approximately 12x8 cm.
- 3
Arrange the rectangles on a baking tray lined with parchment paper and brush with melted butter.
- 4
Place a tablespoon of cream with amarena cherries in the center of each rectangle.
- 5
Fold the puff pastry over itself to form a bundle, sealing the edges well with your fingers.
- 6
Generously brush with melted butter and sprinkle with caster sugar.
- 7
Bake at 180°C for approximately 20-25 minutes until the Sfogliatella is golden and crispy.
- 8
Remove from the oven and let cool for a few minutes before serving.
Chef's Tips
If using ready-made puff pastry, work quickly to prevent it from warming up. You can prepare the cream and amarena cherries the day before for easier kitchen preparation.