Sfogliatella frolla

Method

1. 1 Knead the dough with cold butter, sugar, and eggs to form short shells, then refrigerate for 2 hours.
2. 2 The short, single-filling shell is what distinguishes the frolla from the multi-layered riccia.
3. 3 Cook the semolina with milk for 8 minutes until it thickens, then let it cool.
4. 4 Mix semolina with ricotta, sugar, eggs, orange zest, and cinnamon to make the filling.
5. 5 Roll out the dough, cut it into circles, add the filling, and fold it into a semicircle.
6. 6 Press the edges firmly together with crimpers, then bake at 180 degrees for 30 minutes and sprinkle with powdered sugar.

With an appliance

• Air fryer 1 hr 16 min

  Replace step 6: spray oil on both sides of the ricotta, bake in a 195-degree steamer for 20 minutes, and gently flip at minute 10; the crust will brown quickly, layer to prevent the filling from overflowing.