Casadinas

you have
For pasta:
gr. 400 of durum wheat semolina
gr. lard 100
salt
For the stuffing:
500 g cream cheese
100 g of sugar
2 eggs
1 lemon
100g raisins
flour

procedure
Mix the flour with the lard and a pinch of salt with a little helping of warm water. Knead until dough is smooth, then cover with a cloth and let it rest for a few hours. In a bowl mix the grated cheese, sugar, eggs, raisins and lemon zest, mix well by adding a few tablespoons of flour to the mixture to give the right consistency. Take the dough and roll out into a thin sheet; cut out of discs of a diameter of about 10 cm and placed on each a spoonful of filling. Pinch the edges of the dough into five or six points to form the bowls, then placed the casadinas on a baking sheet lined with parchment paper and bake at 150 degrees for about thirty minutes. When they are golden, remove from oven and spread a layer of honey to taste.