The origin dates back to 600, in the monastery of Santa Rosa on the Amalfi coast between Furore and Conca dei Marini, the nun in charge of the kitchen realized that some semolina cooked in milk was left over, hence the first project of sfogliatella. The sfogliatella is a typical sweet of Campania pastry and comes in two main variants: it can be curly, if prepared with puff pastry, or shortcrust, if prepared with shortcrust pastry. The delicious sfogliatella is eaten for breakfast, as a snack or as a dessert after lunches and dinners, a delicious dessert made of puff pastry filled with semolina, ricotta, candied fruit, milk, eggs and sugar.
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From @pollicino2021