Sfoglia con Lamponi

Sfoglia con Lamponi is an Italian pastry consisting of flaky puff pastry (pasta sfoglia) filled or topped with fresh raspberries. The dish originates from Campania, where the Neapolitan tradition of light, buttery pastry meets the region’s abundant summer fruit. At Panificio Bella Napoli in Bacoli, Italia—recommended by creator Franchino Er Criminale—the sfoglia is made with crisp, layered dough that shatters on first bite and high-quality lamponi, often lightly sweetened to enhance their natural tang.

Key ingredients include flour, butter, and water for the puff pastry; ripe, fragrant raspberries; and a dusting of sugar or a drizzle of honey. A great version is distinguished by the pastry’s distinct, even lamination—each leaf thin and golden—without sogginess. The fruit must be fresh and firm, never cooked to mush, and the sweetness should complement, not overpower, the berry’s acidity. Some bakers add a light pastry cream or jam as a binder, but purists let the raspberries shine alone.

Regional variations across Italy might swap raspberries for wild strawberries, blackberries, or sliced peaches, especially in summer. In northern Italy, sfoglia con lamponi occasionally appears with a veil of zabaglione or a crumble of amaretti. Panificio Bella Napoli’s version, as praised by Franchino Er Criminale, remains a benchmark for its simplicity, texture, and the unmistakable taste of the Campania coast.