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Preheat the oven to 375F (190C).
In a small bowl, mix the ricotta with sugar, lemon zest, and vanilla extract until smooth.
Cut the puff pastry into six squares (about 5 inches each).
On half of each square, make about 5 cuts lengthwise, leaving about ¼ inch of uncut border. Fold the uncut half on top of the cut half.
Spread a spoonful of ricotta mixture in the middle of the rectangles. Fold in two corners, making the pastry into a triangle. Seal the edges (to keep the ricotta inside the pastry). Flip the triangle so that the sealed middle is at the bottom, and place it on a baking sheet lined with parchment paper.
Brush with milk and sprinkle with sugar. Bake at 375F for 25 to 30 minutes or until deep golden on top and the pastry is fully cooked inside. NOTE: Because we are folding the puff pasty onto itself it's important to make sure the inner part of the puff pastry is cooked too. Give it a few extra minutes if needed
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https://www.instagram.com/reel/DJw8wzkyW6u/?igsh=MWlwbHdua3JjZ294MQ==https://www.cookingwithmanuela.com/2023/06/italian-sfogliatine-with-ricotta.html?m=1&fbclid=PAQ0xDSwKW-spleHRuA2FlbQIxMQABp5wB-sX0Ugwf9tZxDC3-ehyT2oF5kAsvQ7T3gO_PW5YjzKwi_WX1Vaevfngx_aem_ClsEFsJaIXvJm4BHDQcSow