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!
The OG pasta machine is great for sm-med tortillas too. And yes, laminated doughs. Rough puff for British sausage rolls, even proper hot water crust.
I just use mine for pasta sheets and pita bread