Sfogliatelle

preparation of the dough
Sift the flour and salt in a bowl, with this make a hole and place the cold water, the eggs and the vinegar there. unite everything with corne to form the dough and then turn over on the table and knead until smooth.

finally cover with film and let rest on the table for approximately 30 minutes.

preparation of the filling
Add the margarine for the puff pastry with the flour and form a bun, stretch the dough and place the filling on one of the halves. then fold the other half to cover it and make a single turn.

then cover and let rest on the table for an estimated time of about 30 minutes. to finish doing four more simple laps, respecting the rest after each one.

finish preparation
For the finish we will have to stretch the dough forming a not very fine rectangle and as long as possible. brush the surface with warm melted margarine and roll it up.

then cut one centimeter thick slices and let it rest for about twenty minutes. place each slice on the palm of the lightly oiled hand and stretch with one finger, starting at the center and continuing up and down.

Fill with pastry cream and paint the edges with beaten egg, join them to enclose the filling and give each piece a fan shape. rest on clean plates, cover with polyethylene and let rest for an hour.

Finally and to finish the recipe, bake at 220 degrees until golden brown and then remove and sprinkle with powdered sugar.