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1
Preheat oven to 375 degrees F.
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2
Combine dough ingredients in a food processor adding a little bit more water, if necessary, to hold the dough together.
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3
Using a lightly floured rolling pin, roll out the dough until you form a square about 1/8-inch thick.
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4
Using a sharp knife, cut the dough into 6 large evenly sized rectangles, or 12 small rectangles.
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5
Cover the dough rectangles with a damp kitchen cloth and set aside.
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6
In a mixing bowl, combine the ricotta, 3/4 of the sugar, 1 egg yolk and the candied citrus zest and mix, using a wooden spoon, until well combined.
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7
Using a tablespoon, divide the filling amongst 3 dough rectangles, placing the filling in the very center of each rectangle.
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8
Cover each topped rectangle with an unused piece of dough, using your thumb and forefinger to gently pinch together the 2 pieces of dough all around the border.
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9
In small bowl, beat the remaining egg yolk with a touch of water.
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10
Brush the egg wash lightly over the top of each dough pocket.
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11
Place in the oven and bake for 20 minutes.
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12
Sprinkle the tops of the dough pockets with the remaining confectioners' sugar and return to the oven to cook until the sugar caramelizes, about 10 minutes more.
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13
Garnish with citrus zest, if desired.
