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By Antonio Carluccio and Priscilla Carluccio
Published 1997
In Campania and Naples, sfogliatella is sold in bars as a rather wonderful snack. They are usually served warm, but are also very good cold. There are two varieties, one a simple pocket of shortcrust pastry and the other a much more elaborate affair involving a special puff pastry, made with a dough of lard instead of butter. The filling usually consists of cooked semolina with ricotta, sugar, eggs, chopped candied peel and a few drops of vanilla essence.
ยฉ 1997 Antonio Carluccio estate. All rights reserved.
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