Sfogliatella riccia

Method

1. 1 Knead the flour with water and a pinch of salt for 15 minutes, then refrigerate for 12 hours.
2. 2 The dough is rolled through a machine into a paper-thin strip, then the entire surface of the strip is coated with lard.
3. 3 Roll the dough strips into a tight cylinder and refrigerate for 3 hours until the fat solidifies.
4. 4 Cut the cylinder into slices, then press from the center outwards to form a multi-layered pyramid.
5. 5 It is the swirling dough rings that create the multi-layered, crispy crust—that's what the word riccia means.
6. 6 Fill the ricotta and semolina mixture with cooked ricotta, then bake at 200 degrees for 25 minutes and sprinkle with powdered sugar.

With an appliance

• Air fryer 2 hr 40 min

  Replace step 6: spray oil on the shell surface, run the hot air oven at 215 degrees for 16 minutes and rotate the tray after 8 minutes; the shell will expand quickly, do not flip the filled pastries and divide into batches.