How to make a 100-layer Sfogliatella

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For the dough

  • 500g of 000 flour (preferably strong)

  • 200 ml of warm water

  • 1 generous pinch of salt

  • 120g beef fat or lard (for lamination only)

For the traditional filling

  • 250g of well-drained ricotta

  • 80g of sugar

  • 60g of cooked and cooled semolina

  • 1 egg

  • 1 teaspoon of vanilla essence

  • ½ teaspoon of cinnamon

  • 30g of finely chopped candied orange peel

To conclude

  • Icing sugar for sprinkling

Preparation

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