Several Italian readers have weighed in to point out that two kinds of sfogliatelle are made in Naples. There are riccia, or “curly” sfogliatelle (which is what I’m planning) and frolla, the “dough” style which is more like a cream puff. Had I known about the distinction I might well have chosen the much easier frolla style, declared victory and moved on to other things. But then the only sfogliatelle known in the States are the curly kind, so I probably wouldn’t have gotten away with it anyway. Sigh.