Method

• 1.
  For the pastry, place flour, honey and 200ml lukewarm water in a stand mixer fitted with the dough hook. Mix for 2-3 minutes until a crumbly dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Enclose in plastic wrap and set aside at room temperature for 1 hour to rest.
• 2.
  Divide pastry into 8 pieces. Roll one piece through a pasta machine on the widest setting, fold into thirds, and roll through the machine again. Work dough through all settings until about 1mm thick. Lay on a large surface and gently stretch to make the sheet a little wider.
• 3.
  Brush generously with butter. Roll a second sheet of pastry, stretch, and lay next to the first sheet, overlapping slightly to join. Brush with butter. Roll remaining pastry and layer over the first two sheets, brushing between each layer with butter. Starting from a short edge, roll pastry stack into a log. Enclose in plastic wrap and refrigerate for 1-2 hours until firm.
• 4.
  Meanwhile, place milk, sugar and vanilla in a small saucepan over medium heat and bring to just below a simmer. Gradually add the semolina, whisking constantly. Reduce heat to low and whisk for 2-3 minutes until thickened. Remove from heat and fold through the yolk, ricotta, zest, mascarpone and candied peel. Cool completely.
• 5.
  Preheat oven to 220°C. Line a baking tray with baking paper. Cut pastry into 1.5cm-thick slices. Flatten each piece into a rough 9cm round. Place one round in your cupped palm and press a deep indent into the centre, creating a shell shape. Spoon in a heaped tablespoon of ricotta filling, and bring pastry together to enclose. Place on prepared tray.
• 6.
  Repeat with remaining pastry and filling. Bake for 20-25 minutes until puffed and golden. Cool slightly, then dust with icing sugar to serve.