Ingredients:

  • 300 g Strong Bread Flour (high protein)
  • 180 ml warm Water (3/4 cup)
  • 3 g Fine Sea Salt (1/2 tsp)
  • 20 g Honey (1 tbsp)
  • 225 g Pure Pig Lard (Room Temp, packed)
  • 55 g Unsalted Butter (Softened)
  • 450 g Whole Milk Ricotta Cheese (drained overnight)
  • 65 g Fine Semolina (1/3 cup)
  • 120 ml Water (1/2 cup) for semolina
  • 100 g Granulated Sugar (1/2 cup)
  • 40 g Candied Orange Peel (finely diced)
  • Zest of 1 large orange
  • 5 ml Vanilla Extract (1 tsp)
  • 1 g Ground Cinnamon (1/4 tsp)
  • Pinch of Salt
  • Powdered (Icing) Sugar, as needed for dusting

Instructions:

  1. Drain the Ricotta: Place the ricotta in a fine-mesh sieve lined with cheesecloth and let it drain in the fridge for at least 4 hours, ideally overnight.
  2. Cook the Semolina: In a small pot, whisk the semolina into 1/2 cup water over medium heat. Cook until thick and porridge-like (about 5 minutes). Cool completely.
  3. Combine Components: Mix the drained ricotta, cooled semolina, sugar, vanilla, cinnamon, salt, zest, and candied fruit. Mix until homogenous. Cover and chill the filling mixture for at least 4 hours to firm up.
  4. Mix and Rest Dough: Combine flour, salt, honey, and warm water in a stand mixer bowl. Mix on low speed for 8-10 minutes until a very smooth, stiff dough forms. Wrap tightly and let it rest at room temperature for 1–2 hours.
  5. Prepare Rolling Fat: Cream together the softened lard and butter until smooth and pliable.
  6. Thinning Dough: Divide the dough into 4 pieces. Using a pasta machine, roll the dough through gradually thinner settings until the sheet is translucent and paper-thin (usually setting #6 or #7).
  7. Lard Application and Coil Roll: Lay the thin sheet on a clean surface and brush liberally with the prepared lard/butter mixture. Starting at the short end, roll the sheet as tightly as possible into a log. Overlap and merge the ends to create one continuous coil.
  8. Chill the Coil: Wrap the massive coil very tightly in plastic wrap. Refrigerate for 18–24 hours until the fat has fully hardened and the coil is rigid.
  9. Form the Pocket: Remove the coil and cut 1 cm thick discs. Lightly coat one side with lard mixture. Place lard-side down, and use your thumb to press and coax the center while gently stretching the edges outwards, rotating continuously until a thin, conical pocket is formed.
  10. Fill and Seal: Spoon 1 to 1.5 tablespoons of the chilled filling into the formed cup (do not overfill). Gently fold the two layered edges together to seal the filling, ensuring the layers fan out naturally at the back (the ‘tail’).
  11. Bake: Preheat oven to 400°F (200°C). Place pastries on a parchment-lined tray. Bake for 15–18 minutes, or until the layers have fully opened, puffed, and turned a rich golden brown.
  12. Cool and Finish: Cool slightly on a wire rack. Dust generously with powdered sugar before serving.