Ingredients:

• *Recipe Courtesy of Mami Camilla Cooking School*
• Preheat oven to 375 degrees.
• For the filling: Cook 250g semolina wheat in boiling water in a saucepan (while constantly stirring with a wooden spoon), so that it looks like cooked polenta. Remove from the saucepan and cool the cooked semolina wheat on a marble surface until room temperature.
• In mixing bowl combine 500g ricotta cheese, 300g powdered sugar, and 2 whole eggs. Mix together with a spatula. Add in 1 Tablespoon of pure vanilla extract, the zest of 1 orange, 1 tablespoon of orange liqueur, a ½ teaspoon of ground cinnamon, and 1 cup of candied orange peel. Add in the room temperature, cooked semolina wheat; stir together with spatula until fully incorporated.
• For the shortbread crust: 250g butter, softened, 150g sugar, ½ kilo flour, 2 eggs, 1 lemon zested, 1 pinch of baking powder. Cream butter and sugar together; add eggs and rest of ingredients and mix into a ball.
• Roll out shortbread and cut into 4-inch rounds with cutter. Put some off filling inside oblong circle of dough, pinch closed in calzone shape, brush with beaten egg and water mixture, and bake in preheated oven until crispy and golden brown.