Stuffed Shells (Sfogliatelle)

1 kg flour
400 ml water
25 g salt
200 g lard
15 g honey

500 g semolina
300 g ricotta cheese
40 g salt
400 ml water
300 g sugar
6 eggs
100 g candied fruit
lemon essence
a pinch of cinnamon
powdered sugar

Stuffed Shells (Sfogliatelle)

The dough is prepared the day before.
Place flour on a work table and in the middle put water, honey and a pinch of salt. Mix until smooth, at least 10-15 minutes. Soak your hands in lard when you start to knead and repeat as many times as lard was absorbed of your hands. Wrap the dough in foil and leave in the refrigerator 5-6 hours.
Remove the dough from the refrigerator and spread a very thin sheet. Spread lard, previously melted in a water bath, with the a brush, to cover the entire surface of the sheet. Then roll the sheet like a sausage and leave in the fridge for at least 12 hours.
Boil semolina in salted water until become a dense composition. Allow to cool and place in the refrigerator until the next day, with dough.
After at least 12 hours take the roll of dough out from the refrigerator and cut into rings of 1-2 cm thick. Shape each slice in the form of a shell, deepening the center.
Remove semolina from the refrigerator and mix well with the ricotta. Add sugar, cinnamon and lemon essence and mix continued until the cream is homogeneous. With this cream fill pastry shells and close, pressing the edges. Then put to oven preheated to 230 °C (446 °F) on a baking sheet covered with parchment paper. After 15 minutes decrease the temperature down to 200 °C (392 °F) and continue baking for about 20 minutes. Check that the shells to get a golden color but not burn. Serve dusted with sugar.

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