In a large bowl, combine the bread flour, semolina flour, and kosher salt. Stir well to blend.

Add the honey and gradually pour in the water. Mix until a dry, pasta-like dough forms. If any flour remains, add up to 2 teaspoons more water.

Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth. Shape into a disc, wrap in cling film, and rest in the fridge for 2 hours.

While the dough rests, prepare the filling: in a medium bowl, mix ricotta, sugar, vanilla, orange zest, and cinnamon until smooth. Chill until ready to use.

Roll out the rested dough into a thin rectangle (about 1/16-inch thick). Brush with melted butter, then fold the dough like a letter (into thirds). Rotate and roll again. Repeat 2 more times for extra layers.

Cut the dough into 3x4-inch strips. Brush each strip with butter, then roll loosely into a spiral, leaving one side open like a lobster tail.

Pipe or spoon 1 tablespoon of ricotta filling into the opening of each pastry.

Place pastries on a baking sheet lined with parchment paper. Cover and chill for 1 hour.

Preheat oven to 375°F (190°C). Bake pastries for 25–30 minutes until golden and crisp.

Let cool slightly, then dust with powdered sugar. Serve warm and enjoy your homemade lobster tail pastry!