A sfogliatella consists of thin, flaky layers of pastry on the exterior and a vanilla-citrus-flavored filling made with semolina flour and ricotta. The shape of the pastry resembles a shell ...

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

Loosen the semolina custard with a spoonful of the egg whites, then fold in the rest. Brush each sheet of filo pastry with the melted butter and lay in the springform tin, alternating the ...

As soon as the semolina is dry (4), pour it into a baking ... Using a rolling pin (6) shape each piece of shortcrust pastry into an oval (7) and generously fill the center with the filling of ...

Flour the pie dish and sprinkle with semolina or breadcrumbs so the pie doesn’t stick to it. Take 2/3 of the pastry and roll it out evenly into a 5mm thick sheet. Line the dish with the pastry ...

On a stop at Cedarland recently, I was loading up a box of pastries from the case near the door: Syrup-soaked semolina cake with ... made of puff pastry but open at the top with a pile of sugar ...