Sfogliatelle

Instructions

1. 1

   In a large mixing bowl, combine 4 cups of all-purpose flour with 1 teaspoon of salt.

2. 2

   Cut 1 cup of unsalted butter into small pieces and work it into the flour mixture until it resembles coarse crumbs.

3. 3

   Gradually add 1 cup of water and mix until a dough forms. Knead the dough until smooth, then wrap in plastic and refrigerate for at least 1 hour.

4. 4

   In a separate bowl, mix 15 ounces of ricotta cheese with 3/4 cup of powdered sugar, 3 large beaten eggs, 1/2 teaspoon of cinnamon, 1 teaspoon of vanilla extract, and 1/4 cup of chopped candied citrus peel.

5. 5

   Roll out the dough on a floured surface into a thin sheet, then cut into 4-inch squares.

6. 6

   Place a spoonful of the ricotta mixture in the center of each square.

7. 7

   Fold the dough over the filling to form a triangle, then roll it into a cone shape, ensuring the filling is securely enclosed.

8. 8

   Preheat the oven to 375°F (190°C).

9. 9

   Place the sfogliatelle on a baking sheet lined with parchment paper, making sure they do not touch each other.

10. 10

    Bake for 25-30 minutes, or until golden brown and puffed up.

11. 11

    Let them cool slightly before dusting with additional powdered sugar and serving.