Neapolitan Sfogliatella 🥐

Método

1. 1

   Cook the semolina with water and vanilla into a thick porridge, then cool and fold in ricotta, sugar, egg yolk, cinnamon and chopped candied orange.

2. 2

   Make a soft dough of flour, water and lard, roll it very thin and brush it generously with melted lard.

3. 3

   Roll the sheet into a tight log, chill, then slice the log into rounds and press each into a shell.

4. 4

   Pipe the ricotta filling into each shell and bake at high heat until the layers bloom open and turn golden and crisp.

5. 5

   Dust with icing sugar and serve warm, when the shattering layers are at their best.