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Sfogliatelle - Daring Bakers November 2013 Challenge

Lorraine Elliott
  • minutes
  • Serves

INGREDIENTS

1/2

Lemon, zest of

1

Egg, large

1/3 cup

Semolina or cream of wheat, fine

1/2 cup

(55 gm) granulated sugar

1 pinch

Cinnamon, ground

3 oz

Lard

1 tsp

Salt

1

Semolina-ricotta filling

1 tsp

Vanilla extract, pure

3 oz

Butter, unsalted

1/2 cup

Milk

3/4 cup

Whole milk ricotta

3/4 cup

Water

3 cups (750 ml) (15 oz) (420 gm) all-purpose (plain) flour