Sfogliatelle…third time is a charm!

Nailed it! I’ve struggled with making these little Neapolitan pastries and some very kind folks here on Breadit have urged me along. These things turned out crunchy and delicious with that delightful orange and ricotta creamy filling.

I added more honey and some vanilla to the dough before mixing, but the big thing was following the advice to trust the oven to do its job, even if it takes longer than the recipe suggests. I learned that knowing my oven does bread at 450 in a cast iron pot is different than a thin pastry dough at 350. Hope that helps someone else too.

Anyway, thanks all for the advice.

TLDR: buy them when you see them in a store.