Method

• 1.
  Place sultanas in a bowl and cover with warm water. Set aside for about 30 minutes to reconstitute, then drain and pat dry with paper towel.
• 2.
  Meanwhile, for the dough, sift flour and 1/2 tsp salt flakes into the bowl of a stand mixer fitted with the dough hook attachment. Make a well in the centre and add eggwhites and 1/3 cup (80ml) lukewarm water. Stir to combine, then add butter. Knead for 3 minutes or until dough comes together. Transfer to a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Enclose in plastic wrap and stand for 1 hour.
• 3.
  Combine ricotta, pecorino, semolina, saffron, sultanas and a pinch of salt flakes in a bowl. Add eggs, 1 at a time, beating well with a wooden spoon before the next addition. Stir in sugar and zests, and combine well.

• 4.
  Divide dough into 4 even pieces and, using a rolling pin on a lightly floured work surface, flatten 1 dough piece slightly. Cover remaining pieces with a clean tea towel. Pass the first piece through a pasta machine on the widest setting, fold in half and pass through again, then fold in half and pass through a third time. Reduce the setting by one notch and pass the dough through the machine 3 more times, reducing the setting by one notch each time (dust lightly with a little flour if it starts to stick) until it is 2mm thick. Alternatively, use a rolling pin to roll out to as close as possible to 2mm thick.
• 5.
  Preheat oven to 150°C. Grease 2 large baking trays and line with baking paper.
• 6.
  Lay a sheet of pastry on a lightly floured work surface and cut out discs with 9cm round cookie cutter. Place discs on a clean tea towel and cover with a clean tea towel as you go. Re-roll remaining pastry to make 40 discs.
• 7.
  Place 1 heaped tsp of filling in the centre of a disc and gently press down with a spatula to flatten a little. Fold the sides of the disc up, pinching 2 points together to create 7 pleats around circumference of pastry. Place on prepared tray and repeat filling and pinching process with remaining dough and filling.
• 8.
  Bake, swapping trays halfway, for 40-45 minutes or until golden. Serve warm or at room temperature dusted with icing sugar