Method

• 1.
  For the pastry, place flour, honey and 1 cup (250ml) water in a stand mixer fitted with the dough hook and knead for 5 minutes or until a smooth ball forms. Enclose dough in plastic wrap and rest for 10 minutes at room temperature.
• 2.
  Divide rested dough into 12 equal pieces. Place 11 portions on a baking tray, cover with a clean tea towel and set aside. Start on the thickest setting of your pasta machine. Run dough through 2-3 times, folding it in half each time. Keep rolling the dough through the settings, without folding, reducing the thickness each time, until 1mm thick. Place dough on a clean work surface and stretch it out as wide as you can without it breaking. Lightly brush with ghee, then, with a short edge facing you, roll up to create a tight cylinder. Set aside, covered with a clean tea towel, and repeat sheet-making process with another piece of dough to create a second sheet of pastry.
• 3.
  Place the first rolled piece of pastry directly over a short end of the second sheet and roll up to create a thicker cylinder. Repeat this process with remaining pieces of dough to create a 6- to 8cm-thick log of dough. (This process creates the pastry layers essential for sfogliatelle.) Brush pastry cylinder with ghee, then enclose in plastic wrap and transfer to the freezer to chill.
• 4.
  To make the filling, place apricot and rosemary in a heatproof bowl and cover with 1 cup (250ml) boiling water. Set aside for 20 minutes to soften.

• 5.
  Meanwhile, place milk, lemon zest, vanilla and sugar in a saucepan over medium heat and bring to a simmer. Gradually add semolina and cook, stirring constantly, for 4 minutes or until mixture starts to come away from sides of pan. Transfer to a bowl, cover surface directly with plastic wrap and chill for 10 minutes or until cold.
• 6.
  Strain apricot mixture into a bowl, discarding steeping liquid. Transfer solids to a food processor and whiz until finely chopped. Add chopped apricot, mascarpone, egg yolk and clove to semolina mixture, stirring to combine. Transfer to a piping bag fitted with a plain 1.6cm nozzle and chill until ready to use.
• 7.
  Preheat the oven to 200°C. Grease a baking tray and line with baking paper. Trim both ends of the pastry log and cut the log into twelve 1.5cm-thick slices. Working with 1 slice at a time, use your fingertips to press and pull the pastry into a 10cm round. Push pastry down and around your fingers to make a horn shape about 8cm long. Pipe apricot mixture into the horn cavity until full, then press ends together to seal.
• 8.
  Transfer to prepared tray. Repeat with remaining pastry slices and filling, then bake for 20 minutes or until golden.
• 9.
  Dust lightly with icing sugar and serve hot or cool, scattered with extra rosemary.