Method

Prepare the Dough:

Mix flour, semolina, and salt in a bowl. Gradually add water, kneading until a smooth, elastic dough forms. Rest it under a damp cloth for 30 minutes.

Prepare the Filling:

Heat milk in a saucepan and slowly add semolina, stirring constantly to avoid lumps. Cook until thickened, then let it cool.

Mix cooled semolina with ricotta, sugar, egg yolk, vanilla, and candied peel. Chill for 30 minutes.

Roll Out the Dough:

Roll the dough into a very thin sheet using a rolling pin or pasta maker. Brush the sheet with melted lard or butter, then tightly roll it into a log. Chill the log for 30 minutes to firm up.

Shape the Pastries:

Slice the dough log into 1cm-thick disks. Flatten each disk gently, forming a cone or shell shape. Fill each shell with the ricotta mixture using a piping bag.

Bake:

Preheat oven to 200°C (400°F). Arrange pastries on a baking sheet and bake for 25–30 minutes or until golden and crisp.

Finish:

Dust with powdered sugar and serve warm or at room temperature.

Variations and Tips

Filling Variations: Substitute ricotta with almond paste or add ground nuts for texture.

Gluten-Free Option: Use gluten-free all-purpose flour and semolina substitutes.

Vegan Adaptation: Replace ricotta with almond or cashew cream and lard with vegan butter.

Ensure the dough is rolled as thin as possible for authentic flaky layers.