Sfogliatina di Mele, Mandorle e Cannella

Sfogliatina di Mele, Mandorle e Cannella is a Tuscan dessert that reimagines the classic Neapolitan sfogliatella as a single-serving pastry filled with apple, almond, and cinnamon. The name translates to “little puff pastry with apple, almond, and cinnamon,” and the dish is a specialty of Pesce d’Oro in Chiusi, Italy, as featured by the food guide *Sentieri Golosi*. The pastry shell is made from layers of thin, flaky dough—similar to strudel or mille-feuille—that are rolled and baked until crisp and golden. The filling combines diced apples (typically a firm, tart variety such as Renetta or Granny Smith) with ground almonds and a generous dusting of cinnamon; sugar and a touch of lemon zest are often added to balance sweetness and acidity. What distinguishes a great version is the contrast between the delicate, shattering layers of the pastry and the moist, nutty, spiced interior, with the apple softening without becoming watery. Regional variations exist across Italy: in Naples, the classic sfogliatella uses ricotta, semolina, and candied fruit, while in Puglia, a similar pastry called *sfogliatella di mandorle* substitutes almond paste for the apple. Pesce d’Oro’s interpretation honors the apple harvest of the Tuscan countryside, making it a seasonal favorite that pairs equally well with an afternoon espresso or a late-summer glass of Vin Santo.