Sfogliatella

Instructions

1. Boil 200 ml of water with 30 g of butter and the semolina, cook for 2 minutes stirring to get a thick porridge, then let it cool.
2. Mix the cooled semolina with the ricotta, sugar, egg, zest, vanilla and candied citron to make the filling.
3. Knead the flour with the cold water, oil and salt, then rest the dough for 30 minutes covered.
4. Roll the dough out into a very thin rectangle, then brush it with melted butter.
5. Roll the dough up into a long log, then cut 3 cm pieces.
6. Flatten each piece, shape it into a cone, fill it with the mixture, then close it up into a shell shape.
7. Place the sfogliatelle on a buttered tray and brush them with melted butter.
8. Bake at 200 °C for 20 to 25 minutes, until a nice golden colour; dust with icing sugar before serving.