Pistachio Sfogliatella -

Ingredients:

For the Dough:

For the Ricotta Filling:

Additional Ingredients:

Instructions:

Dough Preparation:
- In a mixer with a dough hook, combine flour, honey, water, and salt. Mix on medium speed for 10 minutes until a very hard and uniform dough forms. Cover with plastic wrap and refrigerate for two hours.
Rolling the Dough:
- After resting, divide the dough in half and slightly roll out each piece. Pass each piece through a pasta machine, starting with the largest setting and gradually reducing to the thinnest setting. Dust the strips with flour during each rolling.
- Roll the strips into a cylinder for easier handling.
- Spread a thin layer of soft butter on the dough and roll it up, stretching and rolling until reaching the end of each strip. Connect the second strip to the first and continue until you have a long, smooth cylinder. Wrap in cling film and refrigerate overnight.

Ricotta Filling Preparation:
- Heat the milk in a saucepan and gradually add the semolina, stirring constantly until thickened. Transfer to a bowl to cool to room temperature. Add egg yolks, sugar, ricotta, and vanilla, mixing well until smooth. Store in the refrigerator until needed.
Assembling and Baking:
- The next day, cut the dough cylinder into 1.5 cm slices. Open each slice from the center outward to form a shell shape, fill with the ricotta mixture, and close the ends. Place on a baking tray lined with parchment paper.
- Preheat the oven to 180°C (356°F) on convection mode and bake the sfogliatella for about 35 minutes until very golden. Let cool outside the oven.
Finishing Touches:
- Drizzle pistachio spread over the sfogliatella, dust with powdered sugar, and sprinkle with ground pistachios on top.

Enjoy your homemade Pistachio Sfogliatella, a delightful pastry perfect for any occasion!