Combine flour, salt, water, and honey to form a firm, dry dough. Knead until cohesive and smooth. Wrap and chill for at least 2 hours or overnight

Meanwhile, make filling: bring milk and sugar to a simmer, whisk in semolina until thickened. Cool slightly, then stir in ricotta, egg yolks, vanilla, cinnamon, candied peel, and lemon zest. Chill until cold

Divide chilled dough into pieces and feed through a pasta machine on widest setting repeatedly with folds and turns until smooth and elastic, then roll as thin as possible (~4 ft long strips)

Working on large counter space, stretch pastry further; brush each sheet with softened lard or butter and roll into tight cylinders, overlapping pieces to build logs. Chill logs tightly wrapped at least 2 hours

Preheat oven to 400 °F (200 °C). Slice chilled logs into ~1‑inch (2.5 cm) rounds. Using thumbs and fingers, shape each slice into a conical “clam‑shell” or horn shape. Pipe or spoon ~2 Tbsp filling into cavity and pinch to enclose

Arrange shaped pastries on parchment‑lined trays, brush with melted butter, and bake for 20–26 minutes until deeply golden and crisp, rotating trays halfway and optionally brushing again

Cool for about 10 minutes, then dust generously with powdered sugar. Serve warm or at room temperature