Sfogliatella filled with a rich ricotta mixture and topped with pistachio and powdered sugar. The dough is prepared with flour, honey, water, and butter, rolled into layers, and then filled with a sweet semolina and ricotta filling.
1: Prepare the dough by mixing flour, honey, water, and salt in a mixer for about 10 minutes until it becomes a firm dough.
2: Cover the dough with plastic wrap and refrigerate for 2 hours.
3: Divide the dough into 2 pieces, roll slightly, and pass each piece through a pasta machine multiple times starting from the largest setting to the thinnest.
4: Roll the dough into a cylinder for easier handling with the butter.
5: For the filling, heat milk until boiling, gradually add semolina, mixing until thickened and then cool.
6: Add egg yolks, sugar, ricotta, and vanilla to the cooled mixture and mix well.
7: After chilling the dough overnight, slice it into 1.5 cm thick pieces and shape each piece into a shell.
8: Fill with the ricotta mixture and pinch the edges to seal.
9: Place on a baking sheet lined with parchment paper, spacing them apart.
10: Preheat the oven to 180 degrees Celsius and bake for about 35 minutes until golden.
11: Remove from the oven and cool slightly.
12: Drizzle pistachio spread, sprinkle with powdered sugar, and top with ground pistachios.
