Sfogliatelle from Lama dei Peligni

Sfogliatelle from Lama dei Peligni share only the name and the layered pastry with the Neapolitan ones. They are oval and flattened, larger, and the filling is pure Abruzzo: grape and sour cherry jam, cooked must, walnuts and cocoa.

They are the symbol sweet of the village at the foot of the Majella, and are found in Lama’s bakeries and pastry shops all year. Every year at the end of April the sfogliatella festival draws visitors from all over the region.

For the pastry

• 500 g plain flour
• 200 ml lukewarm water
• 50 g sugar
• 50 g lard (plus another 150 g for brushing)
• A pinch of salt

For the filling

• 300 g grape jam (scrucchiata)
• 100 g sour cherry jam
• 150 g chopped walnuts
• 30 g unsweetened cocoa
• 50 ml cooked must
• Grated zest of one orange
• Half a teaspoon of cinnamon

1. Knead flour, water, sugar, 50 g lard and salt into a smooth, elastic dough; wrap and rest for at least an hour.
2. Mix all the filling ingredients: you want a thick paste; if too soft, add a few crumbled biscuits.
3. Roll the dough out into a very thin, almost transparent sheet and brush it all over with soft lard.
4. Roll the sheet up tightly into a cylinder about 5 cm across; wrap it and chill for an hour.
5. Cut the cylinder into 1.5 cm slices; press each slice with your fingers from the centre outwards, stretching it into an oval, slightly shell-like shape.
6. Put a spoonful of filling in the centre, fold in half pressing the edges and flatten slightly. Bake at 190 °C for 20–25 minutes, until golden and crisp.

• Lard is essential for the layers: butter gives a softer, less crisp result.
• If the sheet tears, do not worry: once rolled, the holes do not show.
• They are good the next day too, warmed for a few minutes in the oven.

We do not have photos of this sweet yet: the image is an illustration made for this page. If you have a photo to share, write to us.

According to village tradition, the sfogliatella reached Lama in the early 20th century with Donna Anna Tabassi, wife of the local baron. Her mother-in-law had taught her the Neapolitan sfogliatella during a stay in Campania; having settled in Lama in 1902, Donna Anna adapted it to local tastes and ingredients.

The village women learned the recipe and turned it into the festive sweet. Today Lama even has a shop named after Donna Anna, and the spring festival celebrates the story.