Middle Eastern · Dessert
Fried Pastry Pockets with Sweet Cheese
Crisp half-moon pastries fried to a deep golden crunch, hiding a warm, lightly sweetened ricotta filling scented with orange zest, finished with a honey drizzle and chopped pistachio.
$1
25 minsPrep
8 minsCook
53 minsTotal
MediumLevel
Nutrition per serving
359Calories
6.3gProtein
21.8gFat
35.8gCarbs
13.4gSugar
1.2gFiber
239mgSodium
20mgChol
5.1gSat Fat
103mgPotassium
57mgCalcium
1.6mgIron
0.1mcgVitamin B12
1.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Saison Beer
local
Turkish Coffee
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
In a bowl, combine the flour and salt, then rub in the melted butter until the mixture looks sandy.
2
Add the warm water gradually, bringing the dough together, then knead on a clean surface for 4-5 minutes until smooth and elastic.
3
Cover the dough and rest it for 20 minutes at room temperature.
4
Meanwhile, stir the ricotta, sugar and orange zest together in a small bowl until smooth to make the filling.
5
Divide the rested dough into two pieces and roll each out thinly into a 12cm round using the rolling pin.
6
Spoon the cheese filling onto one half of each round, fold over into a half-moon shape and press the edges firmly to seal, crimping with a fork.
7
Heat the oil in a deep pan or deep-fryer to 175C, checking with the thermometer.
8
Fry the pockets for 2-3 minutes per side, turning once, until deep golden brown and crisp.
9
Lift out onto a wire rack lined with paper to drain briefly.
10
Drizzle the warm honey over the pockets and scatter with chopped pistachio just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted
- 8g8g Butter, melted
- 22g22g Water, warm
- 1g1g Salt
- 45g45g Ricotta, drained
- 14g14g Sugar White
- 5g5g Orange, zested
- 300g300g Vegetable Oil, for frying, partial_absorption, fats
- 14g14g Honey, warmed, 1
- 8g8g Pistachio, finely chopped, 1
