Ingredients

For the candied orange peel:

4 (800g) oranges

1⅞ cups (375g) granulated sugar

For the pastry:

3⅜ cup (425g) Sequoia flour

1 teaspoon (5g) fine sea salt

¾ cups (175g) water, at room temperature

3 tablespoons (60g) honey

½ cup (100g) lard or butter

For the filling:

¾ cup + 3 tablespoons (225g) whole milk 

⅜ cup (75g) granulated sugar

1 pinch (1g) fine sea salt

⅝ cup (75g) Fortissimo flour

3½ tablespoons (50g) candied orange peel

1 cup (250g) whole milk ricotta

1 (50g) egg

½ teaspoon (1.5g) vanilla extract

For the decoration:

Icing Sugar 

Candied orange peel, cut in strips (optional)

Instructions:

To make the dough:

1. In a medium bowl, combine Sequoia flour and salt and stir well with a whisk.
2. Add honey to the water and mix until the honey has dissolved.
3. Start gradually adding the honey water to the flour mixture and begin kneading it. Keep adding the water and mixing until you have a very firm/stiff dough. Resist the temptation to add more water: this dough is very stiff.
4. Wrap the dough in plastic wrap and refrigerate for 1 hour. While the dough is resting, prepare the candied orange peel (instructions below).
5. After 1 hour, remove the dough from the refrigerator and divide into 4 equal pieces. 
6. Prepare a large, clean table or countertop that will support a pasta machine and secure the machine to your work surface using the clamp. Be sure you have enough space on the table to roll out the sheets of pastry.
7. Using a rolling pin begin to flatten a piece of dough to fit into the largest (thickest) setting on your pasta machine. Be sure to wrap the other pieces of dough in plastic wrap while you roll out your first piece.
8. Using your thickest setting, roll the dough through, folding it in half and rolling through again until you get a fairly even rectangular shape. 
9. Continue to process the dough through each setting, going down to the smallest one until you have a thin long sheet. Place the sheet flat on the work surface making sure not to overlap any pieces.
10. Repeat with the remaining 3 pieces, repeating the “from thickest to thinnest setting” procedure, until you have 4 very thin sheets. You can turn each rolled piece over occasionally, so that one side does not dry out more than the other. 
11. Pick up the first piece of dough you rolled and evenly stretch it wider and longer to make the dough even thinner: it will be almost translucent. This adds more surface area and creates a crispier pastry.
12. In a bowl, add the lard (or butter) and warm slightly in a microwave-safe container or over a water bath. It shouldn’t be hot, but should be soft enough to spread evenly over the dough.
13. Starting at the bottom of the dough, with a pastry brush, brush the lard evenly all over the surface of the dough. 
14. Start rolling up the pastry into a log, like a roll of tape, beginning at one narrow end and slowly pulling, stretching and tightening the pastry onto itself. Cut the uneven end of the “tape” so you can easily and seamlessly attach the next piece.
15. Prepare the other 3 sheets by stretching and spreading lard on each piece. Cut the ends so they meet evenly. Add the next sheet to the log where you left off and continue tightly wrapping each piece until you have formed a larger log. 
16. Thickly coat the dough with lard or butter, wrap in plastic wrap and allow to chill in the refrigerator for 1-2 hours or overnight, if timing permits.
17. While the pastry is chilling, prepare the filling.

To make the candied orange peel:

1. Wash and dry oranges. Using a peeler or paring knife, peel the skins off the oranges as thinly as possible and in the longest strips you can make.
2. With a paring knife, cut away any excess pith off of the orange zest strips. 
3. Juice all of the oranges, straining the juice at the end.
4. In a small saucepan, add the orange peels and cold water and bring to a boil.
5. Prepare an ice bath and a strainer. 
6. Once the water and peels come to a boil, strain the water and then shock the orange peels in the ice bath. 
7. Taste the peels. If they are still bitter, repeat the blanching process from steps 4-6. You may have to repeat this process 2-3 times, until there is no bitterness left in the zest.
8. Start cooking your simple syrup. Measure/weigh your orange juice. Depending on the oranges you’ll get about 375ml from juicing 4 oranges. Take equal parts sugar by weight (375g) and combine juice and sugar in a medium pot*(see Baker’s Notes).
9. Cook the mixture until sugar has dissolved. Next, add the blanched orange peels to the liquid and cook on medium/low until the peels are translucent. Make sure to skim the foam off the top as it is quite bitter. 
10. Once the peels are fully cooked, cool and reserve. They will keep up to 6 months if kept in the fridge in their syrup with plastic wrap right on the surface of the syrup.

To make the filling:

1. In a small pot, add the milk, sugar and salt and bring to a boil. 
2. Once boiled, add the Fortissimo flour and cook until a smooth, thick starchy paste forms.
3. Transfer to a large bowl and place the plastic wrap right onto the surface of the paste. Allow to cool to room temperature.
4. Prep your orange peel: remove it from the syrup and place a few pieces on top of each other on a cutting board. Slice into thin strips and then cut the strips again into a small dice. Continue to slice and chop until they are all in a small dice. 
5. Once smooth starchy paste has cooled, add the diced orange zest, ricotta, egg, cinnamon and vanilla extract and mix until smooth and homogeneous. Add it to a piping bag and reserve.

To shape and bake:

1. Preheat the oven to 375℉ with the oven rack in the center of the oven.
2. Once the dough has chilled, begin to cut and shape.
3. Cut the ends off so you have an even log. Then cut into 12 equal pieces about ¼ inch thick. Coat one side of the pieces in lard; this will be the outside of the cone.
4. Starting in the middle of the spiral that you will see on the cross-section of the disk, use your thumbs and index fingers to push out and smooth the center and the edges outwards into a rounded cone shape. 
5. Repeat this step until all the pastries are shaped. 
6. Begin to fill the pastries with the filling using the piping bag. If you don’t have a piping bag you can use a spoon to fill the cones with custard.
7. Once you have an even amount or custard in each pastry, place them on a parchment-lined sheet tray evenly spaced apart. They will expand when baking. 
8. Bake in the oven for 20 minutes. Rotate the sheet tray 180 degrees and bake for another 10-15 minutes or until dark golden brown. 
9. Once baked, place on a cooling rack and allow to cool for about 15 minutes.
10. Thoroughly coat each pastry with sifted icing sugar and place a piece of candied orange zest on the top of each piece. 
11. Serve and eat immediately.