Although they share a similar name, Apulian sfogliatella does not have much in common with the popular version from Naples. Sfogliatelle di Canosa are made with an aromatic filling that usually incorporates toasted and chopped almonds, dark chocolate, quince or grape jam, spices such as cinnamon and cloves, lemon zest, and raisins.

The dough, which is made with a combination of flour, sugar, olive oil, and white wine, is rolled and then cut into strips. Each piece is then filled, enclosed, and formed into a round, rose-shaped pastry. Before baking, the pastries are usually brushed with olive oil and sprinkled with sugar.

Although they originated in Canosa, these sweet pastries are enjoyed throughout the region and are especially popular during Christmastime.