Crispy Sfogliatelle Napoletane

Make the dough: Combine the flour and salt. Add the warm water and honey, mixing until a stiff, smooth dough forms. Knead vigorously on an unfloured surface for 10-12 minutes until very elastic and smooth. Wrap tightly and rest at room temperature for 2 hours.

While the dough rests, make the filling. Bring the milk to a simmer in a saucepan, then slowly whisk in the semolina in a steady stream. Cook over low heat, stirring constantly, for 3-4 minutes until very thick. Remove from heat and let cool for 10 minutes.

Stir the ricotta, sugar, egg yolks, candied peel, cinnamon, vanilla, orange zest, and salt into the cooled semolina. Mix until smooth. Cover and refrigerate.

Set up a pasta machine. Divide the dough into 4 pieces. Starting at the widest setting, roll each piece through the machine, gradually reducing the thickness to the thinnest setting (usually setting 1 or 2). You should have very long, thin sheets.

Lay the sheets on a large work surface. Spread a paper-thin layer of the softened lard over the entire surface of each sheet using an offset spatula or your hands.

Starting from one short end, roll each sheet up tightly into a log, like a jelly roll, creating hundreds of thin layers. Wrap the logs in plastic and refrigerate for at least 1 hour.

Preheat the oven to 200C (390F) and line baking sheets with parchment paper.

Cut the chilled log into rounds about 1.5cm thick. Working with one at a time, use your thumbs to push and stretch the center of each round outward, forming a cone or pocket shape while fanning out the layers. The cavity should be large enough to hold the filling.

Place about 1.5 tablespoons of filling into each pocket and press the open edges together firmly to seal, forming the classic shell shape.

Arrange on the baking sheets and bake for 22-25 minutes until deep golden brown and the layers are visibly crispy and separated.

Dust generously with powdered sugar while still warm. Serve the same day for maximum crispness.