Mix the water, flour, honey, and salt in a bowl until the dough is smooth and homogeneous.
Let the dough rest for 30 minutes, covered with a damp cloth.
Divide the dough into 4 pieces and roll each one out with a pasta machine, starting at the thickest setting and gradually rolling to the thinnest setting.
Brush each sheet with melted lard (leave a 2-inch margin unbrushed on each side).
Roll the first sheet tightly, then overlap with the next sheet and continue rolling.
Brush lard on each layer as you roll.
Once the roll is complete, coat the outside with lard, wrap in plastic wrap, and refrigerate for 24 hours.
In a saucepan, bring water to a boil and slowly whisk in the semolina flour. Cook, stirring constantly, until the mixture forms a firm, dry dough.
Let the semolina mixture cool.
In a mixer, combine ricotta, sugar, eggs, vanilla extract, grated orange zest, candied orange peel, and the cooled semolina. Blend until smooth.
Remove the dough roll from the refrigerator and slice it into 1-cm-thick rounds.
Gently massage each slice with your fingers to form a cone shape, creating a pocket for the filling.
Spoon the ricotta filling into the cone, ensuring it’s not overfilled, then pinch the open edges to close.
Preheat the oven to 356°F (180°C).
Place the sfogliatelle on a baking sheet lined with parchment paper.
Brush the tops with beaten egg yolk for a golden finish.
Bake for 25 minutes, or until the pastries are golden and crisp.
Allow the sfogliatelle to cool slightly.
Dust generously with powdered sugar before serving.
