Cut the pastry into six rectangles. On half of them cut strips with a knife, then fold them in on themselves.
Turn the rectangles on the opposite side (the one without strips). In the centre, spread the cream of pistachioleaving the edges free.
Take the puff pastry from the corners and cover the pistachio forming a triangle. Close the edges tightly with your fingers and turn the sheets over.
Here are the sfogliatelle with their triangle shape.
Brush with milk, sprinkle with a little icing sugar and bake in a preheated oven at 180° for about 20 minutes.
Bake and dust again with icing sugar.
4 porzioni