2 cups all-purpose flour
1 cup semolina flour
1/8 teaspoon kosher salt
1 cup unsalted butter, chilled and cut into small cubes
1/2 cup water
1/4 cup shortening
1 egg, beaten with 1 tablespoon water, for egg wash
Confectioners' sugar (about 1/2 cup)
1 cup whole milk
1/4 cup semolina flour
1 cup ricotta cheese
1/4 cup granulated sugar
2 tablespoons finely chopped mixed candied orange and lemon bits
Ground cinnamon, for dusting
2 nonstick baking sheets
The Sfolgliatella can be frozen, at this point, and baked, as needed, at a later date, if desired. In fact, they bake better when baked from their frozen state.
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