| Boil the semolina in salted water, putting it into the pa as soon as the water boils | 
|
| Stir at intervals and let it cool |
| and |  |
 | in the meantime prepare the dough: in a bowl mix the flour, the granulated sugar |
| a pinch of salt and a little of cold water with OZ 3,52 (100 grams) of sliced butter | 
|
| Mix well |
| until you obtain a ball smooth, elastic and not sticky. Let in stand by for at least half an hour |  |
| in a bowl mix the ricotta, the candied fruits, cinnamon, vanilla, and the icing sugar and one egg with the semolina. Stir well and let in stand by |
 |  |
| Roll the pasta very thin |  |
 | if you prefer use the pasta machine instead the rolling pin |
| cut it to rectangles having the same dimensions (to be repeated) | 
|
| put the butter in one half (to be repeated) |
| cover with the other half. (to be repeated) | 
|
 | Press with a rolling pin until the butter will be incorporated into the dough (to be repeated) Roll the dough and put into the refrigerator for half an hour. Then take the dough again, unroll and repeat the operation for incorporating the butter. Pay attention: you have to repeat the same operation as shown above for each roll. |
| As soon as obtained a very thin dough. Roll it again and put into refrigerator for half an hour |  |
| Take the roll again and unroll. The dough will become more and more elastic, but use always the rolling pin for turning up, as now it should be in 80 (2 mt) long and in 0,04 (1 mm) thin |  |
 | the longer is the dough the better |
| as soon as your dough is very thin, grease your hands with butter or lard and grease slightly the dough, for increasing its elasticity |  |
 | roll the dough for obtaining a thick roll: its diameter will be the size of the sfogliatella |
| should the dough become longer than the table roll the first layer and stick to the second...in this manner the roll will increase in volume |  |
| | let it rest in the refrigerator again |
| when cool cut the roll to slice of in 1/3 ( 1 cm) thick |  |
 | roll until a small rhomb do not push or they will not become curled |
| it is possible to use your palm, for better controlling the pressure and giving a concave shape: this is the most critical phase of the recipe |  |
 | stuff |
| fold the sfogliatelle carefully by joining the sides |  |
| and by turning the bottom up you will obtain the characteristic shape |
| preheat the oven at F 390 (C200) : put the sfogliatelle on a baking pan covered by an oven paper |  |
 | spread the beaten egg on |
| put into the oven for 20 minutes, then 20 minutes again at F 360 (C 180) and, if necessary, 10 minutes again at F 300 (C 150) |  |
 | better if oven is ventilated, for a more homogeneous baking. The best is to serve them tepid |
| but also cold are very good |  |
