Italian Sfogliatelle

Instructions

1. Prepare the dough
   In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add warm water. Gradually incorporate the flour into the water, then knead for about 10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
2. Roll the dough
   On a lightly floured surface, roll the dough into a rectangle about 1/8 inch thick. Brush the entire surface with melted butter. Starting from one of the long sides, roll the dough tightly into a log shape. Wrap in plastic and refrigerate for at least 1 hour.
3. Create the layered pastry
   Remove the dough log from the refrigerator. Cut into 1/2 inch slices. Working with one slice at a time, flatten with your palm, then roll out into a thin circle about 5 inches in diameter. The dough should be almost translucent, with visible layers. Set aside and repeat with remaining slices.
4. Prepare the filling
   In a large bowl, combine the drained ricotta, granulated sugar, egg yolks, vanilla extract, candied citrus peel, cinnamon, and semolina flour. Mix thoroughly until smooth and well combined. Refrigerate until ready to use.
5. Shape the sfogliatelle
   Preheat oven to 375°F (190°C). Place a tablespoon of filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then bring the two corners together to form a cone. Press the edges to seal, leaving the front open to show the filling.
6. Bake to perfection
   Place the shaped sfogliatelle on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush each pastry with melted butter. Bake for 20-25 minutes, until the pastry is golden brown and crispy, with visible flaky layers.
7. Cool and serve
   Allow the sfogliatelle to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust generously with powdered sugar. Serve at room temperature for the best texture and flavor.