Ingredients

Method

In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the chilled butter cubes and mix until the mixture resembles coarse sand.

Gradually add the cold water, mixing until the dough comes together into a ball.

Divide the dough into 2 equal portions and wrap each portion in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the ricotta cheese, confectioners' sugar, egg yolks, egg white, and vanilla extract. Mix until smooth, then stir in the chopped candied orange peel.

Roll out one portion of the chilled pastry dough on a floured surface to a thickness of 1/8 inch.

Cut the rolled-out dough into 4-inch squares.

Place a heaping tablespoon of the ricotta filling in the center of each dough square.

Fold the dough in half to form a triangle, then press the edges together to seal.

Place the filled pastry triangles on a baking sheet lined with parchment paper.

Repeat the process with the remaining pastry dough and filling.

Bake the Sfogliatelle in the preheated oven for 25-30 minutes, or until golden brown and puffed.

Serve the Sfogliatelle warm or at room temperature.