Sfogliatella

Method

Make a basic pastry dough by rubbing cold butter into flour and salt until breadcrumb texture, then add cold water to form a rough ball; wrap and rest 30 minutes at 4°C. Roll out to 3mm thickness on a floured surface, then fold into thirds, rotate 90 degrees, and repeat this single fold twice more, chilling 20 minutes between each fold—this creates the characteristic layered structure. Prepare filling by mixing ricotta, caster sugar, candied peels, chocolate, and cinnamon until evenly combined. Roll final dough to 4mm, cut into 10cm squares, place 15g filling in centre of each, fold corners up pyramidally and seal edges with water. Brush with beaten egg and place on parchment-lined trays. Proof at room temperature (20°C) for 45 minutes. Bake in preheated oven at 200°C fan for 22-25 minutes until deep golden and crisp. Cool on wire rack, then dust generously with icing sugar before serving.