Sfogliatelle (Phyllo Shells)

1. Gently melt the butter and brush each phyllo sheet. Stack 12 sheets and roll into a log. Chill briefly to firm up.
2. Prepare semolina-based pastry cream and fold in ricotta. Fill into a piping bag.
3. Cut 3-inch sections from the log, press centers to form cavities, pipe in cream filling, and seal edges gently.
4. Place filled shells on parchment-lined baking sheet, brush tops with butter, and bake at 375°F for 12–14 minutes.
5. Cool to room temperature and serve dusted with powdered sugar over Amarene cherries and syrup.