Sfogliatella (Italian breakfast pastries)

Directions

1. Thaw the pastry overnight in the refrigerator.  Dust a clean work surface lightly with all-purpose flour.  Spread the thawed dough on the work surface, dust the dough lightly with the flour.  Roll it flat, then divide it into three equal parts, cutting widthwise.
2. Brush the three puff pastry rectangles with beaten egg, placing them one on top of the other.
3. Roll up the stacked dough from the narrow end to form a short fat log.  Rest the rolled dough in the refrigerator for two hours.
4. After resting, cut the log into discs of about 1/2 inch (1 cm) or less with a sharp knife.
5. Flatten each disc with a rolling pin.  Add 2 tablespoons (30 ml) of the filling in the center.  If the pastry is too cold, leave it for a few moments at room temperature to soften.
6. After adding the filling, fold the dough over and pinch the edges closed.  Brush on a bit of the beaten eggs to seal.
7. Arrange the stuffed pastries on parchment paper and leave them for another 20 minutes in the refrigerator.
8. Preheat oven to 350 F (175 C). 
9. Brush the tops of the pastries with beaten egg, then bake for 15 minutes, then reduce oven temperature to 275 F (135 C) and continue to bake for 15 more minutes until puffed and golden.
10. Dust with icing sugar and serve either warm or at room temperature.