Preparations

• Cut the orange peel into cubes
• Allow lard (or butter) to come to room temperature and soften before using.
• Line a baking sheet with parchment paper.
• Preheat oven to 200°C (400°F) before use.

Sfogliatella Dough

1. Place the flour, salt, and honey in a bowl. Make a hollow in the center of the bowl and pour in the water a little at a time, mixing until combined.
2. Once the flour has absorbed all the water and formed a cohesive dough, remove it from the bowl and knead it on a lightly floured surface until smooth.
3. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour (preferably overnight).

Filling

1. Heat the milk in a saucepan over heat and add the semolina flour. Continue stirring until the semolina flour absorbs the moisture from the milk and becomes creamy, about 1 minute.
2. Remove from heat and add ricotta and granulated sugar. Add the eggs and orange peel.

Roll out dough

1. Divide the dough into 6 equal portions.
2. Place one of the divided dough portions on the floured surface and lightly shape it into a ball with your hands. Then, using a rolling pin, roll it out into a rectangular shape measuring approximately 35cm in length and 25cm in width (14" x 10"). Roll the dough out thinly, almost like a paper.
3. Place the dough lengthwise and roll up the front part slightly, about 1-2 cm (0.4-0.8 inches).
4. Using a brush, apply a thin layer of lard to the entire top of the rolled portion of the dough.
5. Start curling from the front and leave a little at the end of the curl.
6. Roll out the another dough with a rolling pin and spread a thin layer of lard over the entire dough. Connect the dough to the end of the roll.
7. Roll the combined dough into a tight spiral, starting from one end. Leave a small portion at the end without completely rolling it to connect it with the next portion of dough.
8. Repeat the same process with the remaining portions of dough until you have a single rolled dough. Wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour.

Fill with cream and bake

1. Cut off the sides of the dough and cut it into 1 cm (0.4 inches) thick.
2. First, lightly flatten the dough with a rolling pin. Then, using your fingers, gently push and stretch the center of the dough in a slow, swirling motion to create a shell-like shape.
3. Fill the center with the cream and seal the outer edges of the dough together. Place the filled pastries onto a baking sheet lined with parchment paper.
4. Bake in a preheated 200°C(400°F) oven for 25 minutes.