Ricotta-Filled Pastries
"(Sfogliatelle Ricce) We have to be honest: This recipe is quite an undertaking. Some of our food editors were surprised that these pastries could even be made at home. However, if you're in the mood for a delicious project, sfogliatelle are worth the time and energy involved...."
INGREDIENTS
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3 cups all-purpose flour plus additional for dusting
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1 teaspoon fine sea salt
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3/4 cup water plus additional
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1 stick (1/2 cup) unsalted butter, softened
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4 ounces lard (1/2 cup), softened
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3/4 cup granulated sugar
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1 1/2 cups water
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1 1/4 cups semolina flour, fine* (see Cooks' notes, below)
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3 large egg yolks
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1 tablespoon vanilla
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1/4 teaspoon fine sea salt
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1/4 teaspoon cinnamon
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2 cups fresh ricotta (1 pound)
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1/4 cup finely chopped candied orange peel
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Garnish: confectioners sugar
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Special equipment: a heavy-duty standing electric mixer with paddle attachment, a pasta machine, a small metal offset spatula, a pastry bag fitted with a 1/2-inch plain tip, and parchment paper
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*available at some specialty foods shops or mail-ordered from Dean & DeLuca (877-826-9246)
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