Layers of Crunch and Chew

In Shopping, The Piglet Oinking on December 23, 2010 at 11:13 am


What is this called again?


My porteño patient pointed to this last pastry in this big paper tray covered with powdered sugar. He explained how important this moment is for me-as a foodie- how this particular confetería is over 100 years old with heaven-like pastries. As he was talking, I was looking at his stomach and comically thinking,”…but señor..where did the other pastries go? ”

Confitería la Pasta Frola

Av. Corrientes 1365, Central, Buenos Aires 4371 6761


Italian and German pastries have made their way into the pastry culture of BA. This particular one that is now in my belly, is called Sfogliatelle. What a complicated name to say, especially with my mouth full of this crunchy sugary goodness.

This was a good first Sfogliatelle experience: light and flaky, the crunchy layers are easily hand-teared, with a ricotta-like sweetness in the middle.


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