Eggnog-filled sfogliatelle

Place the bread flour, honey, salt and water in the bowl of a stand mixer fitted with a dough hook. Mix on a low speed until smooth, shiny and elastic, approx. 7-8 minutes.

Wrap in cling film and refrigerate for 1 hour to rest.

Meanwhile, prepare the filling. Heat the milk in a saucepan to just below boiling point. Beat the egg yolks, sugar and spices in a bowl then stir in the cake flour.

Whisk milk into the egg mixture, then return the mixture to the saucepan. Continue to whisk over a low heat until it boils and thickens. Remove from heat. Cover the surface with cling film to prevent a skin forming. Allow to cool. Transfer the custard to a piping bag fitted with a 1cm plain nozzle.

Roll out dough on a lightly floured work surface as thinly as possible (approx. 2mm thick), then fold into quarters.

Place a clean old sheet or tablecloth over a large central work surface, dust lightly with flour, then place the dough on the cloth and unfold. Gently lift, pull and stretch the dough, using the palms of your hands facing upwards. Start at one edge and work your way around, pulling and stretching the dough into a paper-thin square that is evenly translucent enough to read through.

Smear half the dough with softened butter, fold the unbuttered dough over the top, then butter the top of the dough. Divide the dough into 3 pieces, cutting it lengthways. Line the strips of dough up by connecting the shortest edges together. You’ll have one long strip.

With the shortest side facing you, roll dough into a tight cylinder, using the cloth to help if needed, place on a tray, cover with cling film and refrigerate until chilled and firm (approx. 2 hours), then slice into 5mm-thick rounds.

Preheat the oven to 200°C, gas mark 6.

Working with a round of dough at a time (keep the others refrigerated), push your thumb into the centre of the round and work around the sides, lightly pressing with your thumb and forefinger to form a funnel shape and thin the dough to approx. 4mm thick.

Pipe a little filling into the funnel, leaving a 1cm space at the top, pinch the edges together and place on a baking tray lined with baking paper. Repeat with remaining pastry and filling.

Bake, swapping and turning trays during baking, until golden and crisp approx. 15-20 minutes. Cool on trays for 5 minutes, then serve warm dusted with icing sugar.