1. Prepare the Dough:

• Mix Dry Ingredients: In a large bowl, whisk together 3 cups of all-purpose flour, 1/4 cup of sugar, and 1/2 teaspoon of salt.

• Add Wet Ingredients: Create a well in the center and add 1/2 cup of melted butter, 1/2 cup of cold water, and 1/2 teaspoon of vanilla extract. Mix until a dough forms.

• Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes, until smooth. Wrap in plastic wrap and let it rest for at least 1 hour in the refrigerator.

2. Prepare the Filling:

• Combine Ingredients: In a mixing bowl, combine 2 cups of drained ricotta cheese, 1/2 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and the zest of 1 lemon (or orange). Mix until smooth. If desired, fold in 1/4 cup of chocolate chips for extra flavor.

• Chill the Filling: Cover the filling and refrigerate while you prepare the dough.

3. Roll Out the Dough:

• Prepare Work Surface: After resting, remove the dough from the fridge and divide it into two portions for easier handling.

• Roll the Dough: On a floured surface, roll out one portion of the dough into a thin rectangle (about 1/8 inch thick). Sprinkle a light layer of semolina flour over the surface to help with layering.

• Create Layers: Starting from one long side, tightly roll the dough into a log. Once rolled, wrap it in plastic wrap and refrigerate for 30 minutes. Repeat with the second portion of dough.

4. Shape the Sfogliatella:

• Slice the Dough: Remove the dough from the fridge and cut each log into 1/2-inch thick slices. Flatten each slice slightly with your palm.

• Form Shells: Using your fingers, gently press the dough outwards to create a thin, cup-like shape. Place a tablespoon of the ricotta filling in the center and fold the dough over to seal, pinching the edges to form a shell shape. Alternatively, you can leave them open for a more traditional look.

5. Bake the Pastries:

• Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

• Prepare for Baking: Place the shaped sfogliatelle on the baking sheet, leaving space between each one. Beat the egg and brush the tops for a golden finish.

• Bake: Bake for 25-30 minutes or until the pastries are golden brown and flaky.

6. Cool and Serve:

• Cool: Allow the sfogliatelle to cool on a wire rack for a few minutes before serving.

• Dust with Powdered Sugar: For a decorative touch, dust the cooled pastries with powdered sugar before serving.