1
["Steep the saffron threads in a 1-2 tablespoons of hot water. Leave for about 20 minutes to extract the colour.", "For the pastry, combine the flour, lard (or olive oil or butter) and water and mix together to form a rather smooth, soft dough. If it's sticky, add some more flour, if you find it crumbly, add a teaspoon of water at a time until it comes together. Knead by hand for 3-5 minutes then wrap in plastic wrap, or leave under a lightly damp tea towel to rest for 30 minutes.", "For the filling, whisk together all the ingredients, except for the optional cinnamon or honey toppings, in a medium bowl until combined. Add the saffron ""tea"" and mix to combine. Set aside in the fridge while you prepare the pastry.", "Roll out the dough on a floured surface until very thin, about 1mm. If you have a small counter space, you may like to work on just half the dough at a time. Cut out rounds with a cookie cutter or similar such as a wide glass, approximately 3-4 inches (8-10 cm) in diameter.", "Place a golf-ball sized portion of the ricotta filling on a pastry round, so there is a 1/2 inch border of pastry all around, then pinch the border in even spaces about 5-6 times all around so that you have a little star-pointed case holding the filling. Place on a baking sheet lined with parchment paper and continue until you fill the tray.", "Bake at 350F (180C) for 30 minutes or until the pastry is lightly golden and the filling slightly puffed. Serve warm or cold, drizzled with warmed honey or sprinkled with cinnamon or powdered sugar."]
