Add the butter and ricotta to a bowl and mix with a wooden spoon until combined. Add the sifted flour, baking powder, vanilla essence, orange blossom water and a pinch of salt. Tip out onto a bench and knead together with your hands until the mixture comes together into a soft ball of pastry. (If not wanting to do it by hand, I have made this recipe in my Kitchenaid with a dough hook attached, it works out perfectly)

Cover dough with plastic wrap and refrigerate for 30-60 minutes.

Pre-heat oven to 180 C/350 F. Roll out pastry with a rolling pin on a lightly floured surface, to a thickness of about 3mm, and into 10cm (4inch) squares.

Put a heaped teaspoon of strawberry jam in the middle of each square and pinch the opposite ends together with a little water.

Line an oven tray with baking paper and bake for about 20-30 minutes, or until golden brown. Serve warm or cold, and dust with icing sugar if using.