METHOD
We start preparing the shortcrust pastry by thoroughly mixing sugar, honey and water.
After that add flour, baking soda and let it rest in the refrigerator for about two hours.
At this point we prepare the filling.
We bring the milk to a boil and add the semolina previously mixed together with the sugar and 4 eggs to the mixture.
Cook for about 2 minutes and once cooled we add the ricotta, the other 4 eggs, orange cubes and Strega liqueur.
We take the shortcrust pastry from the refrigerator and roll it out on a work surface, previously floured, obtaining a 0.15 inches sheet of pastry.
Then line the molds with this pastry and fill 3/4 of each mold and after that close with another layer of shortcrust pastry.
Press the edges well and bake at 390 F for about 20 minutes.
At the end of baking, let our Santarosa sfogliatelle cool and dust with powdered sugar or as the tradition of this particular and original recipe requires, with custard and some candied black cherries.
