Sfogliatella Riccia
Shell-shaped Flaky Ricotta Pastries

1 cup water
1/2 cup ricotta
1 pinch salt
6 Tbsp. sugar
1/2 cup confectioner's sugar
1/2 cup semolina
1 cup (2 oz.) flour
6 oz. butter
2 oz. strutto
1 pinch cinnamon
3 oz. candied orange peel, diced
1 egg yolk

Bring the water to a boil, add a pinch of salt and pour in the
semolina, stirring so as not to form lumps.
Cook, stirring constantly for about 8 mins. Let cool.
Make a Fontana with the flour. Put half of the butter, a pinch of salt
and as much water as necessary to knead the dough to a smooth and
elastic consistency. Wrap the dough in a towel and let rest for an
hour.
Sift the ricotta; mix with the semolina, 6 Tbsp. sugar, a pinch of
cinnamon and the candied peel.
Roll out the pastry with a rolling pin to obtain a 25x18" rectangle,
1/16" thick. Cut the pastry vertically into 4 strips and place one
on top of the other, brushing each one with melted butter. Let rest for
half an hour, and then roll up the stack of dough.
Slice the roll into 10 equal pieces with a very sharp, floured knife.
Place the pieces on the pastry board and roll them gently with the
rolling pin, first vertically, in an upward direction, and then in a
downwards direction, to give them an oval shape.
Turn the ovals over, place a bit of ricotta filling in the middle of
each one, brush the edges with egg yolk, then fold the dough over and
press to seal.
Brush the sfogliatelle with melted strutto and place on a paper greased
with butter. Bake in a pre-heated oven at 425 F. for 20 mins.
Remove from the oven. Brush with melted butter again, lower the
temperature to 350 F. and bake for another 20 mins.
Let cool, sprinkle with confectioner's sugar and serve.

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