How to make a 100-layer Sfogliatella

Place the flour and salt in a large bowl. Gradually add the warm water while mixing, until a firm, slightly dry dough forms.
Knead for 10 minutes until you achieve a very elastic texture. Form a ball, cover, and let it rest for 40 minutes to lose tension.
Divide the dough into two parts. Take the first part and begin to roll it out with a rolling pin, achieving a sheet as thin as possible.
Pass the dough through a pasta machine (if you have one), gradually reducing the thickness until you obtain a long, flexible, and almost translucent strip. This step is key to achieving the multiple layers.

Melt the beef fat or lard and keep it warm.
Place the strip of dough on the counter and brush the entire surface with melted fat. This prevents the layers from sticking together and promotes flaky pastry.
Roll the strip from one end, forming a compact cylinder. Don’t roll it too tightly so that the layers can open up during baking.
Repeat the process with the other half of the dough and join the cylinders only if necessary for a larger quantity.
Wrap the cylinder in film and put it in the refrigerator for 12 to 24 hours to harden slightly.
Once cooled, cut into slices 3 to 4 cm wide. Each slice will show dozens of concentric layers.
Take a slice and, using your fingers coated in grease, press from the center outwards creating a kind of cone or “bell”.

Prepare the filling by mixing ricotta, sugar, semolina, egg, vanilla, cinnamon, and candied orange peel. It should be thick and not too wet.
Fill each cone with a generous spoonful of the mixture, leaving a small space at the top.
Close by gently pressing the top opening, without sealing it completely so that it retains its characteristic shape.
Arrange the pieces on a lightly greased plate.
Bake at 220°C for 15 to 18 minutes until the layers open up and take on a deep and even golden color.
Remove and let cool for a few minutes before sprinkling with powdered sugar.

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