Instructions: To make the dough, put the flour and salt in a food processor, add shortening and butter and pulse until mixture resembles coarse crumbs. With machine running, add honey and about B= cup of the water. Add more water a spoonful at a time as necessary until the dough begins to come together and form a ball.

Transfer the dough to a lightly floured surface. Knead the dough for 1 minute, or until smooth. Flatten the dough into a disk and wrap it in plastic. Refrigerate for at least 1 hour, or overnight.

Filling: Stir together water, sugar, and semolina in a medium saucepan. Place over medium heat and bring to a simmer, stirring constantly. Cook for 2 minutes, or until the mixture is thick. Remove the heat.

Stir in ricotta, egg, vanilla, zest, and cinnamon. Mix in the candied orange peel. Cover and refrigerate until ready to use.

To shape the sfogliatelle, melt shortening and butter in a small saucepan.

Divide dough into 4 pieces. Place one piece on a lightly floured surface.

Keep the remaining dough covered while you work. With a rolling pin, roll the dough out into a rectangle at least 24 inches long and 6 inches wide. Set the strip of dough aside while you roll out remaining pieces in the same way.

Brush one strip of dough with the melted shortening and butter. Place a second strip on top and repeat the brushing. Stack and brush the remaining pieces in the same way.

Beginning at one of the narrow ends, tightly roll up the stack of dough into a log. Wrap in plastic wrap and refrigerate for at least one hour, or until firm. Cover remaining shortening mixture and refrigerate.

Preheat oven to 400 F. Line two large baking sheets with foil.

Trim ends of the rolled-up dough to even them. Cut dough into twelve B= inch slices. Place one slice cut side down on a lightly floured surface. Center a rolling pin on the slice and roll first to the top, then to the bottom until dough is thin. Place about 2 tablespoons of filling to one side of the center. Fold dough over and press edges lightly to seal.

Place sfogliatelle on prepared baking sheet. Continue making the remaining sfogliatelle in the same way.

Melt reserved shortening mixture. Brush some over the pastries. Bake for 35 to 40 minutes, brushing two more times with the shortening, until the pastries are golden and crisp.

Slide sfogliatelle onto a rack to cool slightly. Sprinkle with confectionersb sugar before serving.

Note: Sfogliatelle are best served warm. If making them ahead, let them cool completely, then refrigerate or freeze them tightly wrapped in plastic.

Reheat in a 350 oven for 10 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.