Sfogliatelle

Yield: 6 servings Active Time: 45 minutes Total Time: 15 hours (includes resting periods) Difficulty: Intermediate

Equipment Required

Make initial dough: In a large bowl, combine flour, salt, honey, and water. Mix until a rough, granular dough forms.
First kneading: Work the dough by hand until it forms a cohesive ball (5-8 minutes). The dough will be quite stiff.
Flatten: Flatten the dough and fold it over itself in between flattening sessions.
Overnight rest: Wrap tightly in plastic wrap and refrigerate for 2-12 hours.
Prepare for rolling: Remove dough from refrigerator 20-30 minutes before rolling to soften slightly.
Roll the dough: Using a pasta machine (starting at widest setting and progressing to thinnest) or a rolling pin, roll dough into a long, thin rectangle approximately 2-3mm thick.
Create the spiral: Starting from one short end, tightly roll the dough into a rolling pin. Let rest for 10min.
Lard: roll the dough out little by little, and brush with lard and roll it on itself. It should be compact without air bubble.
Final rest: Wrap the rolled pin in plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Cook semolina base: Heat milk in a saucepan over medium heat. Gradually whisk in semolina, stirring constantly to prevent lumps. Cook for 3-4 minutes until thickened. Remove from heat and cool completely.
Make ricotta mixture: In a bowl, combine the drained ricotta, sugar, egg yolk, and candied orange peel. Mix until smooth.
Combine fillings: Fold the cooled semolina mixture into the ricotta mixture until well combined. Cover and refrigerate until ready to use.

Preheat oven: Set to 180°C (350°F). Line a baking sheet with parchment paper.
Cut portions: Elongate the dough to about 6 cm diamater and 9cm length. Using a sharp knife, cut the chilled dough log into 1cm thick rounds.
Shape shells: Working with one round at a time, gently stretch and shape with your fingers to form a cone-shaped pocket, creating thin, flaky layers. The opening should be wide enough to fill.
Fill: Spoon 2-3 tablespoons of filling into each shell, ensuring they are well-filled but not overstuffed.
Seal: Pinch the edges together to seal, leaving the top slightly open if desired (traditional style).
200c° preheated 18-22 minutes. No fan.
Finish: Cool for 5 minutes, then dust with powdered sugar before serving.

Temperature control: Keep dough cold during resting periods to maintain layers
Thin rolling: The thinner the dough, the more delicate the final texture
Proper sealing: Coat with lard between each turn to prevent layers from sticking together
Don't overfill: Excess filling will cause shells to burst during baking

Best served: Within 2-3 hours of baking for optimal crispness
Storage: Store unfilled shells in airtight container for up to 2 days; fill just before serving
Reheating: Warm in 150°C (300°F) oven for 3-4 minutes to restore crispness

Citrus: Replace candied orange with candied lemon or cedro
Enhanced filling: Add 2-3 tablespoons of pastry cream to the ricotta mixture
Alternative fat: Substitute lard with high-quality shortening or butter (flavor will differ slightly)