In a large mixing bowl, combine the all-purpose flour, semolina flour, sugar, and salt. Add the softened butter and mix until crumbly.

Gradually add the cold water until a dough forms. Knead for about 5 minutes until smooth, then wrap it in plastic and refrigerate for at least 30 minutes.

In a separate bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and candied orange peel. Stir until well-blended and smooth.

Once chilled, take the dough out and divide it into four pieces. Roll out one piece of dough into a thin rectangle on a floured surface.

Cut the rolled dough into triangles. Place a spoonful of filling on the wide end of each triangle and fold it over to form a pocket. Pinch the edges to seal completely.

Preheat your oven to 375°F (190°C). Place the shaped pastries on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a beautiful shine.

Bake for 25-30 minutes or until golden brown. Let them cool slightly before dusting with powdered sugar.