Sfogliatelle abruzzesi, recipe by Annamaria Coccia


– 3 eggs
– 140 ml white wine
– 140 g lard
– 3 tbsp. sugar
– flour
– 100 g finely chopped almonds
– 500 g of your favorite jam
– 100 g of dark chocolate
– cinnamon (to taste)
– powdered sugar (to dust)


Mix jam, chopped chocolate, almonds, and cinnamon in a bowl.
Melt lard. Set aside a small amount. Mix eggs, sugar, and wine in a bowl. Add melted lard and beat for a few minutes.
Add flour and knead, adjusting flour until you have a rather soft but workable dough. Let rest for a few minutes.
Roll dough out thin with rolling pin. Grease with remaining lard and roll into cylinder. Refrigerate for at least 30 minutes. Cut cylinder into 1.5 cm slices. Flatten and spread slices out somewhat on heel of thumb. Add spoonful of filling, fold over, and pinch edges shut. Lay on side on cookie sheet covered with parchment paper. Bake in preheated convection oven at 150°C (300°F) for about 15-20 minutes until golden. Cool and dust with powdered sugar.


Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.