The Sfolgliatella can be frozen, at this point, and baked, as needed, at a later date, if desired. In fact, they bake better when baked from their frozen state. I could not have made this recipe without the help and tutelage of the Sessa family that runs Ferrara s Bakery here in Manhattan. I grew up eating this pastry at their store and it has been a part of my dessert favorites ever since the first time I ate it. I can remember the first time I bit into this pastry, standing on Grand Street, I felt as if my life had changed. So good. It is difficult to make but really rewarding. Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/sfogliatella-recipe.html?oc=linkback