Pardulas (Sardinian Easter Dessert)

Prepare the pastry with 2.5 cups of flour, 2 egg whites, a spoonful of clarified pork fat and a pinch of salt. Put the Ricotta in a bowl with the sugar, yolks, saffron and orange peel and mix well with a wooden spoon.

When the dough is ready, roll out into a thin sheet and cut out some disks about 3.2 inches in diameter. In the center of each disk put a dollop of filling and turn up the edges of the disk by pinching it at intervals to produce a round open container filled to the brim.

Bake in a moderate oven (350°F) until the filling becomes amber-colored. Dust with powdered sugar or honey before serving.