Spread 300 g of bran on a counter, placing a pinch of salt, the softened butter in dices and a few tablespoons of lukewarm water in the middle. Knead the ingredients until you have a soft dough and, if necessary, add some more water.
Grate the Pecorino Toscano and the orange and lemon peel; put them inside a terrine, add the ricotta cheese, the eggs, the sugar, and the left-over bran, and knead them until you have a uniform mixture.
Apply the dough on a thin puff pastry and with a toothed dough-cutter 10 cm wide, cut the dough into discs. Spread a spoonful of filling in the middle of each disc, fold the edge of the dough upward and pinch it in five points.
Bake in an oven at 160 °C for 15 minutes. Let it cool and then serve the pastries with some acacia honey.
260 g of fresh Pecorino Toscano DOP
120 g of ricotta cheese
120 g of sugar
400 g of bran
40 g of butter
a sprinkle of saffron
salt to taste