Adaptrix
Lard averse
Lard has a funky smell but bakes
clean. It is also malleable when
chilled, making shaping easier. If you
are anti-lard, the best option I have
found (by giving some tubs a hearty
squeeze at my supermarket) is a
spreadable butter/margarine blend
which is, importantly, the same
softness as lard when it is cold.

This fat can make the sfog harder
to mould into a point – less beanie,
more cloche. Hat shape aside, still
amazing!
When the dough gets to around 7 cm (2¾ in) diameter, it will have
naturally formed a small bowl. You’ll see nice layers on the top side,
and the bottom will look not so pretty. Now, invert the bowl by
pushing up from the bottom to make the inside the outside (and the
top the bottom). Continue the pressing action with the ugly underside
now inside. As you push the centre out gently, move your hands to
a cupping formation and really start to form a pocket – the shape
should be like a softly pointed beanie. The action is lightly pressing
your fingers and thumbs together with the dough in-between, working
around the sides to make the sides less thick.

Scoop 80 g (2¾ oz) of the filling into the pocket and lightly press the
opening closed – no need for a tight seal – and place on its side on
the tray. Repeat with the remaining coins of the sfog log. Place a dot
of butter on each one. Bake for 50–60 minutes until they’re medium
honey golden and feel crisp. Cool for 20 minutes, dust heavily with
icing sugar and eat while warm. Dream of Naples or Rocky.