Ingredients:

  • 450g High-Protein Bread Flour
  • 50g Fine Grind Semolina Flour
  • 10g Granulated Sugar
  • 5g Fine Sea Salt
  • 200ml Cold Water
  • 15ml White Wine Vinegar
  • 115g Unsalted Butter (softened)
  • 115g Lard or Vegetable Shortening (very cold)
  • 450g Whole Milk Ricotta Cheese (drained)
  • 150g Granulated Sugar
  • 1 large Egg Yolk
  • 30g Fine Grind Semolina Flour
  • 50g Finely chopped Candied Orange Peel
  • Zest of 1 large Lemon
  • 5ml Vanilla Extract
  • Pinch of Cinnamon (optional)
  • Icing (confectioners') sugar for dusting

Instructions:

  1. Prepare the Filling: Combine all ricotta filling ingredients (Ricotta, sugar, yolk, semolina, zest, peel, vanilla) in a bowl. Mix until just smooth. Cover and chill in the refrigerator for at least 2 hours.
  2. Make the Dough (Pasta Dura): Combine dry dough ingredients in a mixer bowl. Gradually add cold water and vinegar while mixing on low speed until a stiff dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap tightly and rest at room temperature for 30 minutes.
  3. Prepare the Laminating Paste: Beat the softened butter and cold lard/shortening together until they form a smooth, cohesive paste.
  4. Lamination Part 1: Divide the rested dough into two equal pieces. Roll one piece out very thinly (paper-thin) into a large rectangle. Spread half of the butter/lard paste evenly over the dough surface, leaving a 1-inch border clean.
  5. Roll and Chill Log 1: Tightly roll the dough lengthwise, like a jelly roll, pressing out air pockets. Chill this log for 45 minutes. Repeat the rolling/spreading/rolling process for the second dough piece and chill.
  6. Shaping the Spiral: Remove one chilled log. Trim the ends square. Slice the log across into 1-inch thick discs. Place one disc cut-side down, press firmly, and roll outward to create a thin, tapering oval shape.
  7. Create the Sfoglia Layers: Slice the oval lengthwise down the centre, creating two thin strips. Place one strip on top of the other, aligning the long edges. Starting at one end, roll the two strips tightly together into a spiral log.
  8. Final Roll: Place the spiral log cut-side down. Flatten gently with your palm, then roll out thinly into a large, thin circle (about 1/16 inch thick) to achieve the final layered texture.
  9. Forming the Shells: Cut the large circle into 4-inch rounds. Place a spoonful of chilled filling in the centre of each round. Gently fold the edges over the filling, pinching tightly at the top seam to form the distinct shell shape, ensuring the bottom is flat.
  10. Bake: Preheat oven to 400°F (200°C). Brush pastries lightly with egg wash (optional). Bake for 25–30 minutes, rotating halfway, until deep golden brown and crispy. Cool completely on a wire rack and dust with icing sugar before serving.