zest of 1 orange use orange peel if you can source
1/4 tsp.cinnamon
1/4tsp.kosher salt
Dough
2boxes sfogliatelle (4 rolls)
4sticks butter, melted
Instructions
Filling
Heat milk in a medium pot over medium heat. Add semolina and cook stirring with a whisk initially and then quickly switching to a wooden spoon until the semolina absorbs the liquid and turns a light creamy yellow color. It should not feel gritty and there should be minimal lumps. Remove to a heatproof bowl, cool for 10 minutes.
The semolina will be firm at this point so if needed use a stand mixer with a whip attachment or handheld mixer to incorporate egg, sugar, ricotta, orange cinnamon, and salt just until a light creamy mixture forms. Set aside in cool place.
Dough & Assembly
Unwrap phyllo dough. spread melted butter on one sheet. Place another sheet about three quarters of the way dough. Butter that sheet. continue to layer and butter until you've used the entire roll. Starting from the end closest to you form a tight log and roll away from you until the log increases in size. You are essentially rolling up the phyllo again, but this time with butter.
Cut buttered phyllo dough roll into 14, 1 1/2 inch slices. Using both of your thumbs to gently push out the center of the dough disk creating multiple buttered layers. Be gently since the phyllo dough isn't as forgiving and will tear easily. Pipe about a heaping tablespoon filling into the center.
Preheat oven to 375°F and line 2 large sheet trays with parchment paper. Bake until golden brown and crispy 15 to 20 minutes. I say 18 minutes is the sweet spot.