Traditional Neapolitan Pastry Horn: Sfogliatelle
Preheat oven to 375 degrees F.
Combine dough ingredients in a food processor adding a little bit more water, if necessary, to hold the dough together.
Using a lightly floured rolling pin, roll out the dough until you form a square about 1/8-inch thick.
Using a sharp knife, cut the dough into 6 large evenly sized rectangles, or 12 small rectangles. Cover the dough rectangles with a damp kitchen cloth and set aside.
In a mixing bowl, combine the ricotta, 3/4 of the sugar, 1 egg yolk and the candied citrus zest and mix, using a wooden spoon, until well combined. Using a tablespoon, divide the filling amongst 3 dough rectangles, placing the filling in the very center of each rectangle. Cover each topped rectangle with an unused piece of dough, using your thumb and forefinger to gently pinch together the 2 pieces of dough all around the border. In small bowl, beat the remaining egg yolk with a touch of water. Brush the egg wash lightly over the top of each dough pocket.
Place in the oven and bake for 20 minutes. Sprinkle the tops of the dough pockets with the remaining confectioners' sugar and return to the oven to cook until the sugar caramelizes, about 10 minutes more. Garnish with citrus zest, if desired.
Recipe courtesy of Mario Batali