Sfogliatelle

Step 1

Preheat oven to 375°F. In a large bowl, combine ricotta, granulated sugar, candied orange peel, chocolate chips, cinnamon, and vanilla extract. Mix until well combined and let filling rest for 5 minutes.

Step 2

Lay out phyllo sheets on a clean, dry work surface. Cover unused phyllo with a damp kitchen towel to prevent drying.

Step 3

Place one phyllo sheet on the work surface and brush lightly with melted butter. Place a second sheet on top and brush again with butter.

Step 4

Spread about 3 tablespoons of ricotta filling along the bottom third of the phyllo rectangle, leaving a 1-inch border on the sides.

Step 5

Fold the left and right sides of the phyllo inward over the filling, then roll tightly from the bottom to create a cylinder. Place seam-side down on a parchment-lined baking sheet.

Step 6

Repeat with remaining phyllo sheets and filling to make 8 sfogliatelle. Brush each pastry lightly with remaining butter.

Step 7

Bake for 18-22 minutes, until pastries are deep golden brown and crispy.

Step 8

Remove from oven and cool on the baking sheet for 5 minutes. Dust generously with powdered sugar before serving. Enjoy warm or at room temperature.