Italian lemon sfogliatelle: a quick snack that everyone will love

INGREDIENTS
120g (1/2 cup) of ricotta
Lemon (zest)
Vanilla extract
30g (1/4 cup) of sugar
1 roll of puff pastry
Milk for brushing
Sugar
Powdered sugar

METHOD
1. In a bowl add the ricotta, lemon (zest), vanilla extract, and sugar and mix to combine.
2. Unroll the puff pastry on a cutting board and cut it into 6 squares. Cut one half of the square into strips and fold each one.
3. Add the teaspoon of the prepared filling to each square. Using fingers, gently flatten and push out the disc from the center to form a shell.
4. Transfer them to the baking tray covered with parchment paper. Brush with milk and sprinkle with sugar.
5. Transfer them to the oven and bake at 190°C/375°F for 20 minutes.
6. Serve them all together on a serving plate and decorate them with powdered sugar.
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