I know that there are numerous recipes for Sfogliatelle - the most fantastic, unique Italian pastries in the shape of clams - crunchy shells filled with very thick custard. One of my favorite childhood memories is walking with my grandmother to a local Italian pastry shop to pick up a box of the sfogliatelle pastries. Making this pastry is one of the few things I want to learn the most and I would LOVE to perfect the art of making sfogliatelle just in time for the holidays. What is the best way to push down the circle of dough "ribbons" before filling it with custard.. making it look very professional?..
Thanks in advance for your help!
- Michael