Sfogliatelle (Crisp Layered Pastries with Ricotta Filling)

Dough

• 350 g Plain flour
• 1 tsp Fine sea salt
• 170 ml Water
• 200 g Unsalted butter, soft

Filling and finish

• 60 g Semolina
• 250 ml Water
• 120 g Caster sugar
• 350 g Ricotta
• 1 Egg, large
• 1 tsp Vanilla extract
• 60 g Candied orange peel
• 20 g Icing sugar

1. Put the flour and salt in a mixing bowl and make a well. Add the water and mix to a rough dough, then knead on a work surface for 8 to 10 minutes until smooth and elastic. Cover and rest for 30 minutes at room temperature.
2. Roll the dough into a long rectangle, about 2 mm thick. Spread a thin, even layer of the softened butter over the surface. Starting from a short end, roll up tightly into a log, then cover and chill for 60 minutes to firm up.
3. Meanwhile, make the filling: bring the water to the boil in a saucepan, then whisk in the semolina in a steady stream. Cook over low heat for 2 to 3 minutes, whisking, until very thick. Scrape into a bowl and cool to room temperature.
4. Whisk the caster sugar into the ricotta until smooth, then whisk in the egg and vanilla extract. Fold in the cooled semolina mixture and the candied orange peel. Chill the filling while you shape the pastries.
5. Heat the oven to 200°C (390°F) and line a baking tray. Cut the chilled dough log into 12 equal pieces. Working with one piece at a time, use your thumbs to open the layers and press it into a cone or shell shape, keeping the layers distinct.
6. Spoon the filling into each shell, leaving a small border, then pinch the opening lightly so it holds its shape without sealing completely. Arrange on the tray with space between them. Bake for 25 to 30 minutes until deeply golden and crisp, then cool for 10 minutes and dust with icing sugar before serving.

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