Sfogliatella

Ingredients for 4 servings:

• 350 g flour
• 140 g butter
• 140 g sugar
• 150 g ricotta, soft
• 165 g sugar
• 1 pinch of salt
• 150 g semolina
• 1 vanilla pod(s)
• 25 g candied orange peel
• 25 g candied lemon peel
• 1 tsp, smothered cinnamon
• 1 egg(s)
• 1 egg(s), including the yolk

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Shortcrust pastry parcels

For the dough, knead the flour with the cubed butter, sugar, and about 6 tablespoons of water until smooth. Cover and chill for about 30 minutes. Meanwhile, mix the ricotta and sugar well. Bring 450 ml of salted water to a boil. Sprinkle in the semolina and cook over low heat for about 5 minutes, stirring continuously. Transfer to a bowl and let cool. Split open the vanilla pod and scrape out the seeds with a knife. Finely chop the candied orange and candied lemon peel. Mix the ricotta cream into the cooled semolina. Stir in the cinnamon, vanilla, egg, candied orange and candied lemon peel. Preheat the oven to 180°C. Roll out the dough on a lightly floured surface to about 1/2 cm thick. Cut out round discs using a glass. Fill half of the discs with the filling (not quite to the edge) and cover with a second disc. Press the edges together firmly. Line a baking tray with baking paper. Place the sfogliatelle on top, brush with egg yolk, and bake in the oven (top) for 15-20 minutes until golden brown. Be careful not to overcook them. Remove the pastries from the oven, let them cool slightly, and dust with powdered sugar.