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The sfogliatelle are one of the most famous and loved Christmas pastries in the province of Teramo.


Put the flour on a surface forming a fountain and knead it with eggs, water, sugar and melted pork lard. Split the dough in 6 pancakes and spread them in very thin sheets. Overlap the 6 sheets one on top of the other one greasing each layer with pork lard. Roll everything up to form cylinders with a diameter of about 6-7 cm.
Store the pastry rolls in the fridge for a few hours. Then cut the cylinders into disks of a thickness of 1 cm using a hot knife. Turn the disk upside down and press the edges using a rolling pin. Place a spoonful of inside in the center of the discs and cover it like a raviolo. Crush the edges gently to prevent the inside to come out and bake in a preheated oven at 180 ° C for about 15 minutes.


Ingredients for about 30 pieces
For the dough: 6 eggs (remove 3 egg whites and  replaced them with the same amount of water), 6 teaspoons of pork lard, another 300 gr. of lard, 300-400 gr. of flour, 2 tablespoons of sugar.

For the inside: 500 gr. about mixed jam of grapes, black cherry, apples (possibly homemade), 150 gr. of chopped dark chocolate, 150 gr. of toasted and chopped almonds, 100 gr. of chopped cedar, half a glass of rum or cognac.