Stuffed Pastries From the Marches

FOR PASTRY: Heap the flour on a board and make a well in the center. Put in the egg yolks, butter, sugar and a little lemon zest. Knead quickly to obtain medium-soft dough. Roll into a ball, wrap in plastic and chill for 1 hour.

FOR FILLING: In a bowl, beat the egg yolks (reserving a little for brushing the pastries), sugar, cinnamon, lemon zest, rum, chocolate and almonds into the ricotta. The mixture should be thick.

Roll the dough out thinly. Cut into 3 in circles. Put 1 teaspoon of the filling in the center of each circle and fold the dough over into a half-moon shape, pressing with your fingers to seal the edges well. Preheat the oven to 300 degrees F.

Put the pastries onto a buttered baking sheet and brush them with the reserved beaten egg. Bake in the oven until a toothpick inserted into one of them comes out dry, about 20 minutes.