-
1
Bring the water to a boil, add a pinch of salt and pour in the semolina, stirring so as not to form lumps.
-
2
Cook, stirring for about 8 mins., stirring constantly.
-
3
Let cool.
-
4
Make a Fontana with the flour.
-
5
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.
-
6
Wrap the dough in a towel and let rest for an hour.
-
7
Sift the ricotta; mix with the semolina, 6 tbs.
-
8
sugar, a pinch of cinnamon and the candied peel.
-
9
Roll out the pastry with a rolling pin to obtain a 25x18-in.
-
10
rectangle, 1/16-in.
-
11
thick.
-
12
Cut the pastry vertically into 4 strips and place one on top of the other, brushing each one with melted butter.
-
13
Let rest for half an hour, and then roll up the stack of dough.
-
14
Slice the roll into 10 equal pieces with a very sharp, floured knife.
-
15
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.
-
16
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.
-
17
Brush the sfogliatelle with melted strutto and place on a paper greased with butter.
-
18
Bake in a pre-heated oven at 425 degrees F for 20 minutes
-
19
Remove from the oven.
-
20
Brush with melted butter again, lower the temperature to 350 degrees F and bake for another 20 minutes
-
21
Let cool, sprinkle with confectioner's sugar and serve.
-
22
That's it!
