Sfogliatelle

Instructions

1. Prepare the dough
   In a stand mixer with a dough hook, combine flour and salt. Gradually add cold water and mix until a smooth dough forms, about 5 minutes. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
2. Create the semolina filling
   In a medium saucepan, bring milk to a simmer. Slowly whisk in semolina flour until mixture thickens, about 2-3 minutes. Remove from heat and let cool completely. Once cooled, mix in ricotta, sugar, egg yolks, vanilla, cinnamon, and candied citrus peel until smooth. Refrigerate until ready to use.
3. Roll and stretch the dough
   On a lightly floured surface, roll dough into a large rectangle about 1/8 inch thick. Mix softened butter and shortening together, then spread a thin layer over the dough. Roll the dough up tightly from the long side, like a jelly roll. Wrap in plastic and refrigerate for 30 minutes.
4. Form the pastry layers
   Cut the roll into 1-inch slices. Using a rolling pin, flatten each slice into a thin oval shape, maintaining the visible layers. The dough should be almost transparent but not torn.
5. Shape the sfogliatelle
   Place a tablespoon of filling in the center of each oval. Fold the dough over to create a half-moon shape, then bring the corners together to form the traditional seashell shape. Press edges to seal, leaving the ridged side exposed.
6. Bake the pastries
   Preheat oven to 400°F (200°C). Place sfogliatelle on a parchment-lined baking sheet, leaving space between each pastry. Bake for 20-25 minutes until golden brown and crispy.
7. Cool and serve
   Allow the sfogliatelle to cool for 10 minutes on a wire rack. Dust with powdered sugar just before serving. They are best enjoyed while still slightly warm when the pastry is at its crispiest.