Sfogliatella

Instructions

1. 1
   Combine flour, water, honey, and salt. Knead vigorously until a very stiff, compact, and smooth dough forms. Wrap in plastic wrap and let it rest for 1 hour.
2. 2
   For the filling: bring milk to a boil with a pinch of salt, steadily rain in the semolina flour, and whisk continuously over low heat for 5 minutes until very thick. Let cool completely.
3. 3
   Whisk the drained ricotta with sugar, egg, cinnamon, orange blossom water, and minced candied fruits. Fold in the cooled cooked semolina until smooth. Refrigerate.
4. 4
   Roll the rested dough with a rolling pin or a pasta machine, passing it through repeatedly until it forms a very long, paper-thin, translucent sheet.
5. 5
   As the thin dough sheet comes out, brush it generously with lard or softened butter, then roll it up tightly into a dense cylinder or log. Wrap the log tightly in plastic and refrigerate for at least 12 hours.
6. 6
   Slice the chilled dough log into discs about 1.5 cm thick.
7. 7
   Take a disc and, using your thumbs in the center, gently push the layers outward to shape it into a cone or hat shape, making sure not to separate the layers completely.
8. 8
   Fill the pastry cone generously with the ricotta-semolina cream. Lightly press the top edges together to close without flattening the flaky ridges.
9. 9
   Place the pastries on a baking sheet lined with parchment paper. Bake at 200°C (400°F) for 25 to 30 minutes until the layers fan out and turn deeply golden and crisp.
10. 10
    Remove from the oven, allow to cool slightly, and dust heavily with powdered sugar right before serving.