This was only the second day the baker had experimented with a crumb-topped cheese puff ($1.25), filled with the same dense ricotta as in Catania's sfogliatella. I tried one myself, said the counterwoman, who'd noticed my interest in this curious pastry. (That seems like the thing to do, was my reply.) I have to know what it tastes like, she continued. (Sure, I said, already sold.) They're good. (Ditto.)
Also shown below: a "lobster tail" ($2), which outwardly resembles a sfogliatella but inwardly oozes with French cream.
64-10 Fresh Pond Rd. (Grove-Linden Sts.), Ridgewood, Queens