Pardulas

Drain the ricotta for a whole night or for a few hours before processing. In a bowl pour the semolina and lard and work the mixture

Gradually add the water, continuing to knead until a compact and smooth mixture is obtained. Wrap the dough in cling film and let it rest while preparing the filling

Pour the well-drained ricotta into a bowl, add the sugar and mix with a whisk. Add the yolks, semolina, saffron and grated citrus zest. Combine everything by mixing and put in the refrigerator

Take the dough and roll it out with a rolling pin until it is 1 mm thick. Cut out discs with a pastry cutter

Place a generous spoonful of filling in the center of each disc. Wet the edges of the pasta with water and close the sweets by pinching the pasta with your fingers, until you get eight-pointed baskets. Place the pardulas on a baking tray lined with parchment paper and brush with a mixture of beaten yolk and a little milk

Bake in a static and preheated oven at 150° for about 40 minutes. Once cooked, let it cool down and sprinkle with icing sugar