Legend has it that the origin of the "sfogliatella di Santa Rosa" is the Santa Rosa convent in the village of Conca dei Marini, on the Amalfi Coast.
It was said that before the 700's the Mother superior decided to dedicate this dessert to the patron Saint of the monastry and decided to reduce the size and offer it to the benefactors of the convent on the 30th of August, the day of the Santa Rosa festival. Over the years the pastry has varied slightly before reaching its current shape with cream oozing from the pastry and topped with a cherry.

Ingredients: Puff pastry (wheat flour, water, lard, sugar, salt), ricotta from the Monti Lattari, sugar, confectioner's custard (fresh milk, sugar, 00 flour, egg yolks, corn starch, vanilla pods), candied orange (orange peel, glucose syrup, sugar), eggs, cinnamon drops, water, semolina, salt, cherries, icing sugar.

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