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Ingredients

2 cups flour
1/2 cup butter - unsalted
2 pc egg yolks - large
2 tbs sugar - castor
1 tbs water
sq salt
1 tsp lemon zest - grated

Filling:
1/2 cup ricotta
1/2 cup sugar - icing (confectioners)
1 pc egg yolks
sq candied mix peel

Method

Pastry:

• Preheat oven to 180°C

• Place the dough ingredients in a food processor and pulse until a dough is formed (add a little more water if required)

• Remove and mould gently by hand top form a rough square

• Using a lightly floured rolling pin, roll out to form a square approximately a 1/4 cm thick

• Use as required

Filling:

• Combine the ricotta with the egg yolk

• Add sufficient sugar and peel to taste

To make Neapolitan pockets:

• Cut pastry into even sized rectangles and lightly mark a centre line down each

• Place some of the filling (see attached recipe) down one side of the centre line leaving at least 2 cm of pastry clear around the edge

• Brush the edges lightly with a beaten egg, fold over the pastry and press lightly to seal

• Brush lightly with remaining egg wash

• Place on a lightly greased baking sheet and bake for approximately 20 minutes

• Dredge generously with icing sugar and return to the oven for approximately 10 minutes until the sugar lightly caramelises

• Remove from the oven and place on a cooling rack to cool