Sfogliatelle

Instructions

1. Start by making the dough. In a large bowl, mix together the all-purpose flour, salt, and sugar. Gradually add melted butter and water, stirring until a dough forms.
2. Knead the dough on a lightly floured surface for about 5 minutes until it is smooth. Wrap it in plastic wrap and let it rest in the refrigerator for at least 2 hours.
3. While the dough is resting, prepare the filling. In a bowl, combine ricotta cheese, granulated sugar, semolina flour, vanilla extract, orange zest, eggs, and cinnamon. Mix well until smooth and creamy.
4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. After the dough has rested, roll it out on a lightly floured surface into a very thin rectangle, about 1/8 inch thick. Use a pasta machine if you have one, as this makes it easier to achieve the desired thinness.
6. Brush the surface of the dough with melted butter and carefully roll it into a tight log. Wrap the log in plastic wrap and refrigerate for another 30 minutes to firm it up.
7. Remove the dough log from the refrigerator and slice it into 12 pieces. Take each piece and use your fingers to form a cone shape, ensuring the layers are visible on the outside. Fill each cone with the prepared ricotta mixture.
8. Place the sfogliatelle on the prepared baking sheet and bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
9. Allow the sfogliatelle to cool slightly before dusting them with powdered sugar. Serve warm or at room temperature.