Sfogliatella Riccia Napoletana 😍 traditional sweet of Naples

Read on for recipe info. Below you will find the list of ingredients.
Here is the recipe for the real Neapolitan curly sfogliatella. An incredible dessert of the Neapolitan tradition. Now you can easily prepare it at home. Word of Aunt Franca.
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Puff pastry ingredients:
400 g of flour (half Manitoba, half 00 recommended)
200 ml of water
5 g of salt
1 teaspoon of honey
Follow the steps in the video.
Let the dough rest for 10 - 15 minutes, it will be easier to work with.
Roll out thin sheets, as shown in the video.
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Semolina dough ingredients:
250 g of water
100 g of re-milled durum wheat semolina
2 g of salt
Follow the steps in the video.
The semolina is cooked when it comes off the sides of the pot.
Let it cool down well.
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Filling ingredients:
Semolina dough
300 g of Sheep Ricotta
125 g of sugar
1 egg
5 g of candied orange
1 teaspoon of vanilla extract
grated orange peel
pinch of Cinnamon
3 - 4 drops of orange blossom extract
Follow the steps in the video.
The ricotta must be dry.
Chop the candied orange.
After combining all the ingredients, sift through for a smooth texture.
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Roll out the pastry sheet until you reach number 6 on the dough roll.
Grease the inside of the dough with the Lard, as shown in the video.
Put the roll of dough in the refrigerator at least 12 hours.
Carefully follow all the steps in the video for a correct procedure.
Cooking in a convection oven: 180 ° C for 25 minutes.
Static oven cooking: 190 ° C for 25 minutes.
Sprinkle with powdered sugar.
It is recommended to eat them lukewarm.
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