Sfogliatelle Ricce (Layered Italian Pastries with Ricotta and Semolina)

Dough and lamination

• 320 g Bread flour
• 4 g Fine sea salt
• 20 g Honey
• 160 ml Water
• 180 g Lard, soft but not melted

Ricotta and semolina filling

• 300 ml Whole milk
• 120 g Caster sugar
• 90 g Semolina
• 350 g Ricotta, well drained
• 5 ml Vanilla extract
• ½ tsp Ground cinnamon
• 1 tsp Dried orange zest

To finish

• 20 g Icing sugar

1. Make the dough: mix the bread flour and fine sea salt in a bowl. Stir the honey into the water, then add to the flour and mix to a rough dough; knead until smooth and elastic.
2. Cover the dough and rest at room temperature for 30 minutes so it relaxes. This makes rolling much easier.
3. Meanwhile, make the filling base: bring the whole milk to a gentle simmer in a saucepan. Whisk in the semolina and cook over low heat for 3 to 5 minutes, stirring constantly, until very thick and pulling away from the pan.
4. Scrape the semolina mixture into a bowl and let it cool to room temperature. Once cool, whisk in the caster sugar, ricotta, vanilla extract, ground cinnamon and dried orange zest until smooth and thick.
5. Roll the rested dough into a long rectangle on a lightly floured surface, as thin as you can manage. Spread a thin, even layer of lard over the surface.
6. Starting from a short end, roll the dough up tightly into a log, keeping it as compact as possible. Wrap and chill for 60 minutes to firm up the lard and set the layers.
7. Heat the oven to 200°C (390°F) and line a baking tray. Slice the chilled log into 8 equal pieces, then use your thumbs to press and open each slice into a cone-shaped shell with visible layers, keeping the tip closed.
8. Spoon the ricotta filling into each shell, filling generously but leaving a small border so it can be sealed. Pinch the edges lightly to close into a shell shape and set on the tray with the seam side down.
9. Bake for 25 to 30 minutes until deeply golden and crisp, rotating the tray halfway through for even colouring. Cool on the tray for 10 minutes so the filling sets slightly.
10. Dust generously with icing sugar just before serving. Serve warm or at room temperature for the best contrast of crisp pastry and creamy filling.

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