Sfogliatella Riccia

Combine the bread flour, salt, and honey in a stand mixer fitted with a dough hook. Add the cold water gradually and mix on medium speed for 8–10 minutes until the dough is smooth, very stiff, and non-sticky — it should feel almost like modelling clay.

Divide the dough into four equal portions, wrap tightly in cling film, and flatten into discs. Rest at room temperature for 30 minutes, then refrigerate for a further 2 hours.

Make the filling: bring the milk to a gentle simmer in a medium saucepan over medium heat, then pour in the semolina in a thin stream, whisking constantly until it thickens into a stiff paste, about 3–4 minutes.

Transfer the semolina paste to a bowl and leave to cool completely to room temperature, about 30 minutes.

Beat the drained ricotta, caster sugar, egg, egg yolk, orange zest, cinnamon, vanilla, candied citron, and salt into the cooled semolina paste until smooth and homogenous. Cover and refrigerate until needed.

Working with one dough disc at a time on a lightly floured surface, roll it out as thinly as possible — ideally to 1–2 mm — using a pasta machine if available, passing it through progressively from the widest to the second-thinnest setting.

Lay each sheet on a clean surface and spread a thin, even layer of softened lard across the entire surface using a palette knife or the back of a spoon. Roll the sheet up tightly into a log, stretching it gently as you roll to thin it further. Repeat with the remaining dough discs, stacking each rolled log on top of the last before rolling all together into one large, tight cylinder.

Wrap the cylinder tightly in cling film and refrigerate for at least 4 hours or overnight.

Preheat the oven to 200°C (fan 180°C / gas 6). Line two baking trays with parchment paper.

Unwrap the cylinder and slice it into rounds approximately 1,5 cm thick using a sharp knife — you should get around 12–16 slices.

Working with one slice at a time, place it cut-side up and use your thumbs to press into the centre while rotating and stretching the edges outward to form a small cone or shell shape about 8–9 cm long, keeping the layered rings intact.

Spoon a heaped tablespoon of the chilled semolina filling into each cone, pressing it in firmly. Pinch the open end closed tightly to seal, shaping it into the characteristic pointed clam shell.

Place the sfogliatelle on the prepared trays, brush lightly with beaten egg wash, and bake for 20–25 minutes until deeply golden and the layers are visibly shattered and crisp.

Transfer to a wire rack and dust generously with icing sugar while still hot. Serve warm — the filling should be creamy and the pastry audibly crisp when broken.