Pardulas

Method

Make the pastry by rubbing butter into flour with salt until breadcrumb texture, then mix in sugar and egg yolks to form a dough. Wrap and chill for 30 minutes. Infuse saffron in warm water for 10 minutes. Mix ricotta with honey, lemon zest, saffron liquid and one beaten egg until smooth. Roll out pastry thinly and cut into 8cm squares, placing a spoonful of filling in the centre of each. Fold corners to the middle and seal with beaten egg. Arrange on a baking tray, brush with remaining egg wash, and bake at 180°C for 25-30 minutes until golden. Cool slightly and dust with icing sugar before serving.