|
gptkbp:instance_of
|
gptkb:baked_goods
|
|
gptkbp:average_temperature
|
375° F (190° C)
|
|
gptkbp:calories
|
300 per serving
|
|
gptkbp:can_contain
|
vanilla
orange zest
candied fruit
sweetened ricotta
|
|
gptkbp:cooking_method
|
baked
|
|
gptkbp:cooking_time
|
30 minutes
|
|
gptkbp:cultural_significance
|
traditional Italian dessert
|
|
gptkbp:cultural_symbol
|
Neapolitan culture
|
|
gptkbp:famous_for
|
crispy exterior
sweet filling
flaky texture
layered dough
|
|
gptkbp:flavor
|
gptkb:sweet
|
|
gptkbp:has_variations
|
lobster tail pastry
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Sfogliatelle
|
|
gptkbp:influenced_by
|
French pastry techniques
|
|
gptkbp:is_popular_in
|
Neapolitan cuisine
|
|
gptkbp:is_similar_to
|
croissant
baklava
|
|
gptkbp:main_ingredient
|
flour
ricotta
semolina
|
|
gptkbp:nutritional_value
|
high in carbohydrates
high in fat
moderate in protein
|
|
gptkbp:occasion
|
gptkb:festivals
celebrations
|
|
gptkbp:origin
|
gptkb:18th_century
gptkb:Italy
|
|
gptkbp:pairing
|
gptkb:tea
gptkb:coffee
|
|
gptkbp:presented_by
|
often dusted with powdered sugar
|
|
gptkbp:produces
|
1 hour
|
|
gptkbp:region
|
gptkb:Campania
|
|
gptkbp:served_in
|
cafés
restaurants
powdered sugar
pastry shops
|
|
gptkbp:texture
|
crispy
flaky
|
|
gptkbp:varieties
|
frolla
riccia
|
|
gptkbp:bfsParent
|
gptkb:Isgro_Pastries
|
|
gptkbp:bfsLayer
|
7
|