Name: Sfogliatelle
Yield: Makes about 24 pastries
Ingredients: 3 cups all-purpose flour plus additional for dusting; 1 teaspoon fine sea salt; 3/4 cup water plus additional; 1 stick (1/2 cup) unsalted butter, softened; 4 ounces lard (1/2 cup), softened; 3/4 cup granulated sugar; 1 1/2 cups water; 1 1/4 cups semolina flour, fine (see Cooks' notes, below); 3 large egg yolks; 1 tablespoon vanilla; 1/4 teaspoon fine sea salt; 1/4 teaspoon cinnamon; 2 cups fresh ricotta (1 pound); 1/4 cup finely chopped candied orange peel; Garnish: confectioners sugar; a heavy-duty standing electric mixer with paddle attachment, a pasta machine, a small metal offset spatula, a pastry bag fitted with a 1/2-inch plain tip, and parchment paper

Romulo Yanes

We have to be honest: This sfogliatelle recipe is quite an undertaking. Some of our food editors were surprised that these Italian ricotta-filled pastries could even be made at home. However, if you're in the mood for a delicious project, sfogliatelle are worth the time and energy involved.

Cooks' notes:

·Fine semolina flour isn't labeled as such on the package, but if it doesn't say "coarse," then you've got the right product.
·Dough cylinders can be chilled up to 2 days, or frozen 1 month. Thaw before proceeding.
·Filling can be made 1 day ahead and chilled, covered.
·Filled sfogliatelle (before being brushed with lard butter and baked) can be made 1 day ahead and chilled, covered, or frozen 1 month, wrapped well in plastic wrap. Bring to room temperature before baking.
·Sfogliatelle are best eaten fresh from the oven. If you have leftovers, reheat them in a 350°F oven about 8 minutes.

Recipe notes

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