Sfogliatelle - 12 Pack
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Some restrictions applyThis flaky, ridged, shell-shaped Italian pastry may be tough to pronounce, but it’s sure delicious to eat! Sfogliatelle (pronounced sfo-lyah-TEL-ay) are filled with semolina ricotta cream and enhanced with a hint of orange & citron. When served warm, they’re a perfect crispy accompaniment to espresso, cappuccino, or your favorite coffee.
Way back in 1894, a Southern Italian immigrant named Antonio Veniero opened his own social club on 11th Street between First and Second Avenues in New York City. Several years later, Antonio brought several “mastro pasticcieres” (master bakers) over from Sicily and Veniero’s became a full-scale Italian pasticceria. More than 125 years since its opening, Veniero’s Pasticceria & Caffé is still owned by the Veniero family, and it’s a true East Village landmark. It’s one of New York’s only remaining old-world Italian bakeries, and many of the original recipes are still in use to this day.
This package serves 12 people and includes 12 Sfogliatelle
- Each Sfogliatelle weighs approx. 6.5 oz.
- Sfogliatelle ships frozen with ice packs, may thaw during transit.
To Serve
- Preheat oven to 400°F.
- Open plastic pouches and place frozen sfogliatelle on a cookie sheet.
- Place in oven and bake for 30-35 minutes, or until crisp and golden brown.
- Remove from oven and allow sfogliatelle to cool.
- Enjoy!
Sugar, Semolina, Ricotta, Diced Orange, Orange Oil Flavor, Cinnamon Flavor, Eggs, Full Strength Enriched Bromated Flour Bleach, Vegetable Shortening.
Allergens: Eggs
New York’s Iconic Italian Bakery, Since 1894
New York’s Iconic Italian Bakery, Since 1894
Antonio Veniero immigrated to New York City from Southern Italy in 1885, and by 1894 he’d saved up enough money to open his own social club on 11th Street between First and Second Avenues. At first, he only served biscotti, espresso, and homemade candy, but eventually Antonio brought several “mastro pasticcieres” (master bakers) over from Sicily and Veniero’s became a full-scale Italian pasticceria. Antonio passed away in 1931, leaving the bakery to his son, Michael, who in turn sold it to his cousin Frank in 1970; it’s been family-run ever since.
More than 125 years since its founding, Veniero's Pasticceria & Caffé is one of New York’s only remaining old-world Italian bakeries, and one of the very best outside of Italy. Its pastries, including Italian butter cookies, biscotti, cannoli, sfogliatelle, tiramisù, and cheesecake, are still made according to the original recipes, and it’s cemented itself as an East Village landmark. Veniero’s is a true immigrant success story, and now it’s shipping its renowned Italian pastries nationwide!
