Exactly. Those are golden and lovely. Perfectly formed too. Made more of this bread and Sicilian brioche this summer than in 10 years. Comfort bakes.

Let's see pictures!

Soooo many more ingested.

Cute! Like if bunny rabbits had bread at their tea parties.

Cottage loaf? Brioche à tête?

People put 3 dips of gelato in and that’s breakfast. Romans omit the little hats, and fill neatly with whipped cream.

I had something similar in Naples. It seemed extremely decadent. I'm a sfogliatelle guy, myself, which is no less over-the-top, come to think of it.

An OG, crank-handle pasta maker is game changing for making sfogliatelle. But just buying them is mo’bettah.

I've never tried. Seems like a lot of work for a showy treat, one better purchased from a pro, as you say. OTOH, I might make pasteis de nata. It's a simpler use of that laminated dough, and honestly, probably my favorite pastry, whether the Portuguese version, or po tat, the variant from Macau.

I just looked at a video of some nonna making sfogliatelle with a pasta machine. That NEVER occurred to me. What a simple solution for the part I wanted to avoid!

Never mind. I saw the alt-text

You're nice to say so, but I cut the spighette too deeply and at the wrong angle, so they look nothing like wheat stalks. The other one is more dramatic, albeit less difficult to pull off.

Those cuts give little pieces to dip! My exact thought on seeing the pattern.