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

What I also would love to have is a well-tested & true recipe...thanks!