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Crispy, layered Neapolitan shell pastry filled with semolina and ricotta cream is a masterpiece of texture. This iconic mediterranean pastry is a family breakfast tradition in Naples.
Combine all-purpose flour, salt, and 2 tablespoons of sugar in a large bowl. Gradually add about 1 cup water to form a stiff dough. Knead thoroughly for at least 10 minutes until very smooth, then wrap and refrigerate for 1 hour.
While dough chills, heat whole milk with fine semolina (for filling) over medium heat. Stir continuously to avoid lumps until thickened, about 5 minutes. Remove from heat and let cool completely.
Blend cooled semolina mixture with ricotta cheese, eggs, granulated sugar, vanilla extract, orange zest, and candied citrus peel until creamy. Chill filling for 30 minutes to set the texture.
Roll chilled dough into a thin rectangle (about 1/16 inch thick). Brush generously with melted unsalted butter. Using your hands, roll the dough tightly into a log, stretching gently as you roll to create laminated layers. Wrap and freeze for 40 minutes to firm up.
Slice chilled log into 8 pieces. Press each slice into a thin cone, making sure layers fan out to form a shell shape. Fill each with prepared ricotta-semolina cream, then pinch to seal. Place on a parchment-lined baking sheet. Bake at 400°F (205°C) for 25–30 minutes until golden and crispy, rotating the tray halfway for even browning. Cool slightly and dust with powdered sugar before serving.
