Sfogliatella

Directions

1. 1
   ["For the dough: Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm.", "Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour.", "Press the dough as thin as possible with a rolling pin.", "Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick.", "When done, wrap in plastic wrap and keep in the refrigerator overnight.", "For the filling: Put 4 cups water in a pot and bring to a boil.", "Add the semolina and mix until thoroughly firm and cooked.", "When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil.", "Mix at speed 2 and add the eggs one at a time.", "Add the ricotta and custard cream and mix thoroughly.", "Add the sugar, little by little while mixing thoroughly.", "If mixture is still extremely firm, add a couple more eggs.", "To assemble: Preheat the oven to 400 degrees F.", "Cut the \"salami roll\"" into 1/4-inch discs.""