click here for more perfect
Well, my version of perfect.
Yeah, I couldn't resist making another. I did a pyrex pie plate -- which was a huge improvement. Still, a little blacker than I would like on the bottom -- I think next time I will bake on a parchment circle.
Because, oh yes, there will be a next time. This is too good not to do again -- especially now that I've figured it out.
And it's better - much better at room temperature. It all gets chewy and interesting -- like if the interior of a very good sfogliatelle spent the weekend with a few pounds of butter.
click here for part 4
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