Sfogliatelle frolla, sounds good tastes good!

Naples the original sfogliatelle is sometimes called "sfogliatella riccia" (meaning something like "curly") to distinguish it from another common version, "sfogliatelle frolla", where a sort of shortcrust pastry is used, which doesn't have the characteristic layers.

Malta's Ricotta Pastizzi are made in the same way but are savoury not sweet, while Pastizzi tal-Pizelli have the same shape but a savoury pea filling. In the Maltese language the pastry used for making them is known as "Ta L-Isfoll"
In Italian cuisine, Sfogliatelle  are filled pastries that are shaped like shells or cones. The word "sfogliatelle" means "many leaves/layers," and this describes the dessert fairly well, as the texture resembles leaves stacked on each other.