Sfogliatelle

Directions

1. 1
   In a large bowl, combine all-purpose flour with 1 1/4 teaspoons salt, the olive oil, and 3/4 cup water; stir together until a dough forms (it will be slightly dry).
2. 2
   If the dough is too dry to absorb all of the flour, add more water, 1 tablespoon at a time.
3. 3
   Transfer the dough to a lightly floured work surface, and knead until soft and elastic, about 5 minutes.
4. 4
   Wrap dough in plastic and refrigerate for 1 hour.
5. 5
   In the bowl of an electric mixer fitted with the paddle attachment, beat butter and shortening on medium speed until light and fluffy, about 1 minute.
6. 6
   Transfer mixture to a small bowl, and set aside.
7. 7
   In a food processor, blend ricotta cheese until smooth and creamy, about 30 seconds; set aside.
8. 8
   In a medium saucepan, combine 1 cup water with the granulated sugar, and bring to a boil over medium heat.
9. 9
   Add semolina flour, and stir until there are no visible lumps and mixture is slightly thickened, about 1 minute.
10. 10
    Whisk in ricotta cheese, and cook over medium heat until mixture is smooth and thickened, 1 minute.
11. 11
    Remove from heat, and whisk in whole eggs and yolks, one at a time.
12. 12
    Return pan to heat and continue to cook until mixture is slightly thickened, about 1 minute more.
13. 13
    Stir in the cinnamon, nutmeg, vanilla, orange zest, and remaining 1/4 teaspoon salt.
14. 14
    Transfer to a medium bowl.
15. 15
    Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming, and refrigerate until well chilled, about 1 hour.
16. 16
    Remove dough from the refrigerator, and cut into four equal pieces.
17. 17
    Lightly dust each one with flour.
18. 18
    Using a rolling pin, roll out each piece to a thickness that will easily fit through the widest setting on a manual pasta machine (it should be about 5 1/2 inches).
19. 19
    Pass each piece of dough, one after the other, through every other setting, ending with the thinnest setting.
20. 20
    Place one of the strips of dough on a lightly floured work surface, and trim both the rounded ends.
21. 21
    Using an offset spatula, evenly spread one quarter of reserved butter mixture on the dough.With a short side facing you, begin rolling the dough into a tight log; gently stretch the ends as you roll to make them thinner (the log should be about 8 inches long).
22. 22
    Repeat with remaining three pieces of dough.
23. 23
    Refrigerate until firm, about 1 hour.
24. 24
    Preheat the oven to 425F.
25. 25
    Stack two baking sheets, and line the top one with parchment paper; set aside.
26. 26
    Transfer chilled custard to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806).
27. 27
    Slice each log of dough crosswise into 1/2-inch pieces (dip your knife in flour to prevent sticking).With your thumbs, slowly push out the center of each roll to form a clam-shell shape.
28. 28
    Fill the opening with custard; pinch openings to seal.
29. 29
    Transfer filled pastries to prepared baking sheet, about 1 inch apart.
30. 30
    Bake, periodically basting pastries with the accumulated melted butter, until golden brown, 25 to 30 minutes.
31. 31
    Transfer to a wire rack to cool completely.
32. 32
    Before serving, dust with confectioners sugar.
33. 33
    The dough is first passed through a pasta machine.
34. 34
    Once the dough is thin enough, it is spread with a mixture of butter and shortening, and then rolled into a log.
35. 35
    The log is cut into slices, the centers of which are slowly pushed out to form a clamshell shape and then filled with a ricotta mixture.