Sfogliatelle - Bake Your Own
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Some restrictions applyA flaky, buttery, delectable Italian pastry filled with ricotta and candied fruits. Shipped unbaked so that you can enjoy them fresh out of the oven, just how we love them!
Italian-born chef Nino Settepani purchased his first bakery in Manhattan while still a student at NYU. After graduating, he perfected his craft at the French Culinary Institute. He opened a traditional Italian bakery, Settepani, in Brooklyn’s Williamsburg neighborhood in 1992, and it was such a success that a second location has been serving Harlem since 2000. Settepani has become more than just a restaurant or bakery; it’s a community gathering place where people come together to enjoy traditional Italian breads, pastries, cannoli, cakes, cookies, and more made with all-natural, organic ingredients.
This package includes your choice of 6 or 12 Sfogliatelle
- Each sfogliatelle weighs approx. 8 oz. and measures 4.5"
- Sfogliatelle arrive unbaked
- Sfogliatelle ship frozen with ice packs, may thaw during transit.
- Upon arrival, store sfogliatelle in the freezer.
- Sfogliatelle lasts up to 6 weeks in the freezer.
To Serve
- Preheat oven to 375°F.
- Bake frozen sfogliatelle in the oven for 30 minutes, flipping halfway through.
- Bake until golden.
- Serve and enjoy!
Flour, Ricotta Cheese, Milk, Cream, Salt, Semolina, Sugar, Eggs, Orange Peel, Orange Oil, Cinnamon, Soybean Oil, Palm Oil
Contains: Milk, Eggs, Wheat, Made In A Facility That Uses Peanuts, Soy, And Tree Nuts
Insta-Worthy Panettone & More From Brooklyn’s Famed Italian Bakery
Insta-Worthy Panettone & More From Brooklyn’s Famed Italian Bakery
In Italian, the word "settepani" translates directly to “seven breads,” making it no surprise that Settepani Bakery founder Chef Nino Settepani discovered his passion for baking at a young age. The Settepani brand was founded in 1992 with the opening of Brooklyn's Settepani Bakery. Chef Settepani purchased his first bakery in Manhattan in Greenwich Village while still a student at NYU. After graduating, he perfected his craft at the French Culinary Institute. Settepani has become more than just a restaurant or bakery; it’s a community gathering place where people come together to enjoy traditional Italian breads, fresh pastas, pastries, cannoli, cakes, cookies, and more made with all-natural, organic ingredients.
What was already a family business, with Chef Nino’s mother being a staple of the bakery’s front counter, grew even more when Chef Nino met his wife, Leah Abraham. Leah, an Ethiopian-Eritrean immigrant, desired to expand the Settepani brand to more than just a bakery, opening Harlem staple Settepani Restaurant in 2000. Their children, Bilena and Seyoum, have joined the family business. Chef Bilena, a recent graduate of I.C.E. culinary school, has added a contemporary element to the Settepani brand, including the creation of its famed Nutella panettone.
The Settepani brand is ever evolving, with a family business that dates back to before Chef Nino’s family moved from Sicily. While its methods are rooted in tradition, its ideas are kept modern by its generational passion, and kept cultured by its emphasis on flavors from around the world.
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