For the dough: In the bowl of a large stand mixer fitted with the dough hook, add the flour, salt, sugar and 4 cups water, and mix the dough until it becomes a smooth, consistent mass, 10 to 12 minutes. Lightly dust a long, clean surface with flour and place the dough over the flour. Roll the dough out into a thin, long rectangle, about 2-feet wide by 12-feet long and 1/8-inch thick. Using your hands or a pastry brush, coat the dough in shortening. Starting at the short side, tightly roll the dough into a log; it will end up looking like a large jelly roll. Then wrap the dough in plastic wrap and place in a sheet tray. Rest the dough in the refrigerator overnight.
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.
Bring the filling to room temperature. Slice the dough to form 1/2-inch-thick disks and place on a sheet tray. Grease the tops of the discs with vegetable shortening.
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. It has not been tested for home use.
Recipe courtesy of Zeppieri and Sons Bakery, Bronx, NY