How to make Sfogliatelle?

In the bowl of a large stand mixer fitted with the dough hook, add the flour, salt, sugar and 4 cups water, and mix the dough until it becomes a smooth, consistent mass, 10 to 12 minutes. Lightly dust a long, clean surface with flour and place the dough over the flour. Roll the dough out into a thin, long rectangle, about 2-feet wide by 12-feet long and 1/8-inch thick. Using your hands or a pastry brush, coat the dough in shortening. Starting at the short side, tightly roll the dough into a log. Rest the dough in the refrigerator overnight.  In a large saucepan, bring 8 cups of water to a simmer and slowly whisk in the semolina. Stirring consistently, cook the semolina until thick and cooked through, 4 to 5 minutes. Remove from the heat and transfer the semolina to a large sheet tray. Continue mixing until the eggs are fully incorporated. Refrigerate the mixture until ready to use. Bring the filling to room temperature. Slice the dough to form 1/2-inch-thick disks and place on a sheet tray. Spoon 2 heaping tablespoons of filling into each cone before sealing the open ends together with a pinch of your fingers. Place the pastry onto a sheet tray. Repeat for the remaining pastries, about 60 in total. Then freeze the pastries until completely frozen. Preheat the oven to 375 degrees F. Bake until the pastries are golden brown and crisp, 40 to 50 minutes.

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