Sfogliatella Frolla (Neapolitan Shortcrust Shell)

Instructions

1. Make the filling: bring the water and pinch of salt to a boil, whisk in the semolina in a thin stream and cook, stirring, until very thick and pulling from the pan, 4 to 5 minutes. Spread on a plate, cover the surface with plastic and refrigerate until cold, about 1 hour.
2. Make the pastry: whisk the all-purpose flour, 150 g granulated sugar, baking powder, pinch of salt and lemon zest in a large bowl. Rub in the cold lard with your fingertips until it looks like fine crumbs.
3. Beat the egg with the honey, add it to the bowl and mix with a fork, then add the cold water a spoonful at a time, only until the dough holds together. Knead briefly into a smooth disc, wrap and refrigerate for 1 hour.
4. Finish the filling: press the whole-milk ricotta through a fine sieve, then beat in the cold semolina and 80 g granulated sugar until smooth. Mix in the egg yolk, candied orange peel and ground cinnamon. Refrigerate until needed, about 1 hour.
5. Heat the oven to 350°F (175°C) with racks in the upper and lower thirds. Divide the pastry into 14 pieces (about 55 g each).
6. On a lightly floured counter, roll each piece into an oval about 5 x 4 inches (13 x 10 cm) and 1/8 inch (3 mm) thick. Spoon about 2 tbsp (50 g) filling onto one half, fold the other half over and press the edges to seal, shaping it into a rounded shell. Trim the edge neatly with a knife and set 7 on each baking sheet.
7. Refrigerate the shaped pastries for 30 minutes so they hold their shape, then brush them with the beaten egg.
8. Bake until golden all over, 25 to 30 minutes, swapping the sheets halfway through. Cool for 10 minutes on the sheets, dust with powdered sugar and serve warm.