Sfogliatelle is quite an undertaking to make. I tried it once and it took me the whole day to make just 4 successful ones and did not do it again until now. Well, I found some feuille de brik that is I would say a cousin to the phyllo dough, as thin but stronger and crispier for it is made with semolina flour. I thought of making a sfogliatelle-like heart for Valentine's and enter it too for the Hart-to-Hart of the lovely blog Cuocicucidici.
This almost instant sfogliatelle I made only for this occasion and I will still recommend making it the conventional way. Here is how to make the shortcut.
Cut the brik in strips to fit your heart mould. Arrange them in a fanned way one by one in the mold brushed with melted butter.
When all the strips of brik have been placed put your ricotta filling into the mold carefully. The filling is made of 1/3 cup sugar, 1/2 cup water and 1/4 cup of fine semolina flour that is boiled together into a paste and cooled. Then with an electric beater mix 1 egg yolk, 1 tsp vanilla, 1 cup of fresh ricotta and 1 tbsp of candied orange peel. Do it at low speed until smooth.
Fold the brik leaves to cover and bake in a 350F oven on a baking sheet for 12 minutes and turn over to remove from mold onto a piece of aluminum foil and put back to the oven for another 20 minutes or so or until golden brown.