Easy Sfogliatelle

Method

1. Heat 3/4 cup (182g) of milk with lemon zest in a saucepan until it comes to a boil.
2. In another saucepan, off the heat, combine 2 egg yolks and 6 tbsp (75g) of sugar; stir with a spatula.
3. Add 3 tbsp (20g) of flour and mix well.
4. Gradually pour the hot milk into the egg mixture, stirring constantly.
5. Turn on the heat and cook, whisking continuously, until the pastry cream thickens.
6. Transfer the cream to a bowl and cool it quickly by placing the bowl over ice cubes.
7. Divide 1 rectangular sheet of puff pastry into 6 equal rectangles.
8. Using a pastry cutter, make horizontal cuts in half of each rectangle, leaving the edges intact.
9. Brush the surface with 2 tbsp (30g) of melted butter.
10. Fold each rectangle in half on the short side, with the cuts on the bottom.
11. Fill the center with a spoonful of pastry cream.
12. Fold the upper corners down to form a triangle and press the edges firmly to seal.
13. Trim the edges with a pastry cutter and place the sfogliatella on a parchment-lined baking tray.
14. Brush with melted butter and sprinkle with icing sugar.
15. Repeat for all rectangles.
16. Bake in a static oven preheated to 392°F (200°C) for 15 minutes or until golden.
17. Dust with icing sugar and serve.