Sfogliatella

Method

1. 1 Knead the flour with water and salt until it forms a very firm dough, then refrigerate it overnight.
2. 2 The dough is rolled through a machine into long, thin strips like paper, brushed with lard, and then tightly rolled into a log.
3. 3 Let the dough rest in the refrigerator for a few more hours to allow the fat to solidify between the layers.
4. 4 Cook semolina with milk until it thickens, then mix in ricotta, sugar, orange zest, and cinnamon to make the filling.
5. 5 Cut the log into slices, press them into cone shapes with your thumb, stuff with the filling, and bake at 200 degrees for 25 minutes.

With an appliance

• Air fryer 2 hr 40 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 16 minutes, rotating the tray at minute 8. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.