Sfogliatella Riccia with Lard Dough and Semolina-Ricotta Filling

What you need

• 400 g (3 1/4 cups) bread flour
• 175 ml (3/4 cup) water, for the dough
• 15 g (2 tsp) honey
• 1 tsp fine salt, for the dough
• 150 g (5 oz) lard, soft, at room temperature
• 300 ml (1 1/4 cups) cold water, for the filling
• 1 pinch fine salt, for the filling
• 100 g (2/3 cup) fine semolina
• 150 g (5 oz) ricotta, drained well
• 100 g (1/2 cup) sugar
• 1 large egg
• 40 g (1 1/2 oz) candied orange peel, finely diced
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• icing sugar, for dusting

Method

Restated from the original video

1. 1

   Mix the flour, 175 ml of water, honey and salt in a bowl until crumbly, then knead on the counter for 10-15 min until smooth and firm.

2. 2

   Shape the dough into a disc, rub it with a little of the lard, wrap and rest at room temperature for 2 hours.

3. 3

   Flatten the disc into a rectangle with a rolling pin, then pass it through a hand-cranked roller, folding and rerolling, until it passes through the thinnest setting as a long, thin ribbon.

4. 4

   Lay the ribbon on the counter and spread it with a thin layer of lard. Starting at one short end, roll it up tightly into a log, smearing more lard on each turn.

5. 5

   Wrap the log in plastic wrap and chill for at least 2 hours, until firm.

6. 6

   For the filling, bring the cold water and the pinch of salt to a boil. Rain in the semolina while whisking, then cook, stirring, until very thick, about 5 min.

7. 7

   Scrape the semolina into a bowl and cool completely.

8. 8

   Beat in the ricotta, sugar, egg, candied orange peel, vanilla and cinnamon until smooth. Chill for at least 1 hour.

9. 9

   Heat the oven to 190 °C (375 °F) and line two trays with baking paper.

10. 10

    Cut the log into slices 1.5 cm (1/2 in) thick.

11. 11

    Press your thumbs into the center of a slice and work outward, pushing the layers apart into a shallow cone with a thin wall.

12. 12

    Fill the cone with about 45 g of filling and fold the edge over to close it loosely. Set it on the tray and repeat.

13. 13

    Bake for 25-30 min, until deep golden and crisp, turning the trays once.

14. 14

    Cool for 5 min, then dust with icing sugar and serve warm.

Imported from bake-street.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.