Sfogliatelle
"A sfogliatella, sometimes called a lobster tail because of its shape only in English, is a shell-shaped filled Italian pastry native to Campania. Sfogliatella means "small, thin leaf/layer", as the pastry's texture resembles stacked leaves..."
INGREDIENTS
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Makes 16 large or 32 small pastries
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I adapted parts of the recipes to my taste, I made the dough using her dough recipe:
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Dough
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8 cups all-purpose flour, sifted
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2 cups butter, the original recipe calls for suet or lard
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1 3/4 cups cold water, more if needed
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2 tablespoons fine salt
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1/2 cup honey
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Dough Instructions:
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Melt the honey with water.
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Put the flour into a food processor and add the shortening, salt and mix until it crumbles. Add the honey/water mixture a little at a time until the dough forms into a ball. Knead the dough until it is smooth and elastic. Wrap and refrigerate for 2 hours.
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Filling:
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3 cups whole milk
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Pinch of salt
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6 oz or 3/4 cup semolina flour
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6 oz whole milk ricotta, drained very well
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12 oz (about 1 1/2 cups superfine sugar
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1 drop Cinnamon oil
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1 tablespoon Orange Flower Water or 1 tablespoon zest
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2 tablespoons Candied Orange Peel cut into small pieces ( I opted not to use peel or citron)
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2 tablespoons Candied Diced Citron
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3 extra large eggs
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