In a large mixing bowl, whisk together the flour, salt, and sugar. Gradually add cold water and softened butter. Mix until the dough begins to come together.

Knead the dough for about 5-7 minutes on a floured surface until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

In another bowl, combine ricotta cheese, powdered sugar, vanilla extract, and lemon zest. Mix until smooth and well-combined. Set aside.

After the resting period, roll the dough out on a floured surface until it’s very thin. Use a pizza cutter or knife to cut the dough into rectangles (about 4x6 inches).

Place a spoonful of filling on one end of each rectangle and roll it up to enclose the filling, shaping them into a shell-like form. Press to seal the edges.

Preheat your oven to 375°F (190°C). Place the rolled pastries on a baking sheet lined with parchment paper. Brush each one with the beaten egg for that golden finish.

Bake for 25-30 minutes, or until golden brown.

Allow your Sfogliatelle to cool slightly before serving. Dust with powdered sugar for an extra touch of sweetness!