Stuffed Pastries from the Marches

• 4 13 cups all-purpose flour
• 5 egg yolks, beaten
• 1 cup butter, softened
• 1 14 cups sugar
• grated lemon zest
• 3 egg yolks
• 1 14 cups sugar
• 1 pinch ground cinnamon
• 1 grated lemon, zest of
• 1 cup rum
• 3 ounces semisweet chocolate, grated
• 3 ounces shelled almonds, ground
• 1 lb ricotta cheese

1. FOR PASTRY:.
2. Heap the flour on a board and make a well in the center.
3. Put in the egg yolks, butter, sugar and a little lemon zest.
4. Knead quickly to obtain medium-soft dough.
5. Roll into a ball, wrap in plastic and chill for 1 hour.
6. FOR FILLING:.
7. 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.
8. The mixture should be thick.
9. Roll the dough out thinly.
10. Cut into 3 in circles.
11. 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.
12. Preheat the oven to 300 degrees F.
13. Put the pastries onto a buttered baking sheet and brush them with the reserved beaten egg.
14. Bake in the oven until a toothpick inserted into one of them comes out dry.
15. about 20 minutes.

flour, egg yolks, butter, sugar, lemon zest, egg yolks, sugar, ground cinnamon, lemon, rum, semisweet chocolate, almonds, ricotta cheese

Taken from www.food.com/recipe/stuffed-pastries-from-the-marches-177262 (may not work)