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For the filling: In a large saucepan, bring 8 cups of water to a simmer and slowly whisk in the semolina. Stirring consistently, cook the semolina until thick and cooked through, 4 to 5 minutes. Remove from the heat and transfer the semolina to a large sheet tray. Cover with plastic wrap and refrigerate to cool completely.
Transfer the cooled semolina to the bowl of a large stand mixer fitted with the paddle attachment. Mix to break up the semolina, and then add the ricotta, sugar, eggs, vanilla and cinnamon oil. Continue mixing until the eggs are fully incorporated. Refrigerate the mixture until ready to use.
Press your thumb into the center of a disc of dough and smooth the sides up around it to make a cone or shell shape. Spoon 2 heaping tablespoons of filling into each cone before sealing the open ends together with a pinch of your fingers. Place the pastry onto a sheet tray. Repeat for the remaining pastries, about 60 in total. Then freeze the pastries until completely frozen.
Preheat the oven to 375 degrees F.
Bake until the pastries are golden brown and crisp, 40 to 50 minutes.
Cool for 15 to 20 minutes before handling. Serve the pastries warm.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.