Sfogliatelle

Method

Make the dough by mixing flour, salt, and 50g butter with warm water until smooth, then knead for 10 minutes and rest for 1 hour. Divide dough into 12 balls and roll each extremely thin on an oiled surface. Melt 200g butter and brush generously between layers of dough, then roll each sheet tightly into a cone shape. Mix semolina, sugar, cinnamon, cloves, ricotta, and candied peel to create the filling, then spoon carefully into each cone, pressing gently. Place sfogliatelle on a baking tray, brush with remaining melted butter, and top each with a whole clove. Bake at 190°C for 25-30 minutes until golden and crispy. Drizzle with warm honey immediately after baking and serve whilst still warm.