Sfogliatella Riccia

Method

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1. Work the flour, water, honey and salt to a very stiff dough, then knead 12 minutes until it is smooth. Wrap and rest it 20 minutes.

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2. Roll the dough through a pasta machine, or by hand, into one long sheet thin enough to read newsprint through.

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3. Spread the softened butter over the whole sheet in a thin even film, right to the edges.

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4. Roll the sheet up into a tight log about 6 cm across, pulling it taut as you go so no air is trapped.

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5. Wrap the log tightly and refrigerate 12 hours.

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6. For the filling, bring the milk, water and salt to the boil, rain in the semolina and cook 4 minutes, stirring, until very thick. Spread it out to cool.

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7. Beat the cooled semolina with the ricotta, sugar, yolks, candied peel, cinnamon and vanilla until smooth.

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8. Cut the chilled log into 2 cm discs. Push the centre of each disc outwards with your thumbs to make a hollow cone.

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9. Fill each cone with the semolina mixture, pinch the open edge shut and set them on a lined tray.

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10. Bake at 190C fan / 210C / gas 6 for 30 minutes, until the leaves separate and the shells are deep gold.

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11. Dust heavily with icing sugar and eat warm.

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Chef’s Tips

• Thin enough to read through, or there are no leaves.
• Twelve hours in the fridge. A soft log cannot be cut into clean discs.
• Push the cone out with your thumbs from the centre, not the edge.

Pairing Suggestions

• Espresso
• More espresso
• Nothing else at all

Storage & Reheating

Best within two hours. Refrigerated 2 days and re-crisped in a hot oven.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.