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Prepare the Dough: In a medium bowl, combine 520g (4 cups) all-purpose flour, 220g (1 cup) water, 30g (2 tablespoons) honey, and 2g (¼ teaspoon) salt. Stir until tough, adding water if dry. Cover and rest for 25-30 minutes. On a surface, knead for 5-7 minutes until smooth; cover and rest again for 20-30 minutes. Roll into a log, divide into four, and flatten each into an oval. Thin with a pasta roller, roll around a pin, grease, and refrigerate overnight.
Make the Filling: In a saucepan, heat 440g (2 cups) milk, 165g (¾ cup) sugar, and 2g (¼ teaspoon) salt to a boil. Add 145g (¾ cup) semolina, stirring until thick. Cool slightly. Mix in 2 egg yolks, 1 tablespoon orange zest, ¼ teaspoon cinnamon, 80g (⅓ cup) diced candied orange peel and 1 teaspoon vanilla extract. Blend in 454g (16 oz) ricotta until smooth and set aside.
Bake: Preheat the oven to 200°C (400°F). Line baking sheets with parchment. Remove dough from the fridge, cut into slices, and shape each into a cone. Fill with the ricotta mixture, seal, and place on sheets. Bake for 20-25 minutes until golden. Let cool and dust with powdered sugar.