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1
Combine flours, sugar, and salt in a large bowl. Mix well. Add butter, cutting it into the dough until blended. Slowly add water.
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2
Knead until firm.
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3
Form into a ball, cover, and refrigerate for 2 hours.
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4
Place a saucepan over medium heat. Add milk.
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5
Bring to a boil and slowly add semolina flour. Stir constantly so as to avoid lumps.
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6
Simmer three to four minutes, remove from the heat, pour into a bowl and allow to cool.
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7
After five minutes add ricotta (which has been passed through a sieve), egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.
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8
Remove dough from refrigerator. Divided it into two equal parts.
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9
Place on a dusted pastry board and roll with a rolling pin into an 18 inch square.
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10
It will become very, very, thin. Brush the thin pastry with butter.
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11
Begin at one end and roll it like a jelly roll. Cut the roll into a number of 3-4 inch pieces.
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12
Pick up one piece of the dough in your hand.
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13
Press your thumb in the center of the pastry and push it down to form a hole like a cup. Fill the cup with 2 tablespoons of filling. Fold the cup until the open edges touch. Gently press the edges together to seal the pastry.
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14
Set it inches front of you. Gently pull out the sides of the front to form a shell. Brush the top with beaten egg yolk. Repeat above until all pastry and filling are used.
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15
Preheat over to 425 degrees.
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16
Line two cookie sheets with parchment paper.
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17
Place the shells on the paper and bake for 15 minutes or until brown.
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18
Let the pastry cool on the cookie sheet for five minutes. It will harden a bit. Then place on a rack.
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19
When ready to serve and completely cool, sprinkle with confectioners sugar.
