This filling is mostly used for sfogliatelle riccia, but works nicely as a bake-in filling in other applications. It’s a touch on the fussy side, but the results are worth it. You’ll need:
2 cups whole milk
5 ounces (generous 3/4 cup) semolina
7 ounces (1 cup) ricotta cheese
4 ounces (generous 1/2 cup) sugar
2 egg yolks
3 ounces (about 1/2 cup) candied citrus peels or candied cherries, finely chopped
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
Pour the milk into a medium saucepan and add the salt.
Bring the mixture to the boil. Sprinkle in the semolina, whisking gently all the while to keep lumps from forming. Cook the mixture for 2-3 minutes until it thickens to a paste-like consistency.
About like so. Remove it from the heat, pour it into a bowl and allow it to cool.
Meanwhile, press the ricotta through a fine mesh strainer, again, to eliminate lumps.
Like this. Huh. Looks pretty much the same. Oh well.
Combine all the ingredients in a bowl…
…and stir them together.
Cover the filling with plastic wrap and put it in the refrigerator until you’re ready to use it. It will store up to two days.