Local specialty grocer suggest customers heat up the sfogliatelle. Is it a mistake; this place is putting out bad info? Or in places Campania Italy this is normal?
by Ultra_HNWI
3 Comments
Theburritolyfe
Lots of people like pastries warm in general. Fresh is even better.
yummyyummybrains
Every sfogliatele I’ve ever had was out of a refrigerated case from an Italian bakery. They’ve only ever been slightly chilled for me.
I know some grocery store baked goods are sold with the assumption that the consumer would heat them up to give the appearance of being “fresh”. So the baked goods is technically*slightly* underdone — so you can pop them in the oven for a few minutes without burning them.
ToHallowMySleep
The _best_ way to appreciate the pastry is to have them still warm from the oven.
However, reheating them is bad as it will dry them out, and for something like sfogliatelle where the balance between dry and moist, crunchy and soft is very important, it’s a bad idea. It will dry them out.
If you buy a sfogliatella from a pasticceria in Italy, it will be freshly baked and a little warm, or fresh and cooled to room temperature. it will _never_ be reheated.
America generally reheats pastries, and they are made in a way that will allow that. These are american products and more likely to be made an american way, so they might withstand heating well.
3 Comments
Lots of people like pastries warm in general. Fresh is even better.
Every sfogliatele I’ve ever had was out of a refrigerated case from an Italian bakery. They’ve only ever been slightly chilled for me.
I know some grocery store baked goods are sold with the assumption that the consumer would heat them up to give the appearance of being “fresh”. So the baked goods is technically*slightly* underdone — so you can pop them in the oven for a few minutes without burning them.
The _best_ way to appreciate the pastry is to have them still warm from the oven.
However, reheating them is bad as it will dry them out, and for something like sfogliatelle where the balance between dry and moist, crunchy and soft is very important, it’s a bad idea. It will dry them out.
If you buy a sfogliatella from a pasticceria in Italy, it will be freshly baked and a little warm, or fresh and cooled to room temperature. it will _never_ be reheated.
America generally reheats pastries, and they are made in a way that will allow that. These are american products and more likely to be made an american way, so they might withstand heating well.