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1
Combine the flour and dried yeast in a bowl. Add the olive oil and warm water. Work to a smooth, cohesive dough. Cover and leave to rest until the dough has relaxed and is noticeably softer and more pliable, approximately 30 minutes.
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2
Drain the brocciu thoroughly — press it gently in a fine sieve or cloth to expel excess moisture. A wet filling will render the pastry sodden; this step is where the dish lives or dies. In a bowl, combine the drained brocciu, sugar, eggs, and finely grated cedrat or lemon zest. Add the eau-de-vie if using. Mix until the filling is uniform and holds together without being slack.
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3
On a lightly floured surface, roll the dough thin — to approximately 3 mm. Cut circles of roughly 12 cm diameter. Place a generous spoonful of filling at the centre of each circle, leaving a clear border. Fold each circle into a half-moon, pressing the edges firmly to seal. Crimp the seam with fingertips or a fork.
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4
Arrange the sealed turnovers on a lined baking sheet. Brush the surface of each with beaten egg. Bake in an oven preheated to 180 °C until the pastry is fully coloured: a deep, even gold, with no pale or doughy patches remaining.
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5
Remove from the oven and allow to cool briefly on the tray. The turnovers are at their best within a few hours of baking, before the brocciu filling begins to dry. Serve warm or at room temperature.