A short and sweet post today as I'm up to my ears with unexpected freelance work and freaky deadlines this week.
Luckily I have these beautiful little sugar pastries to keep me happy!
They're so quick and easy to make and although they might not be the most nutritionally-packed things you could shovel into your mouth, they certainly make a good stress reliever!
I've very loosely based the recipe of these little cuties on a traditional Greek recipe for "Melitinia" which are small, sweet tarts filled with a soft cheese and baked. My version uses filo pastry, is deep fried, and totally addictive.
Lemon and Ricotta Sweet Cheese Pastries
Makes about 40
- 300g ricotta cheese
- 1 packet of filo pastry
- 2 teaspoons lemon zest
- 1 egg, lightly beaten
- 100g castor sugar
- 1/4 teaspoon vanilla essence
- Oil for deep frying
- Icing sugar for dusting
- Place the ricotta, 1 teaspoon of lemon zest, egg, castor sugar and vanilla essence in a bowl and mix with a wooden spoon to combine.
- Using a round cookie cutter, approximately 10cm diameter, cut the filo pastry into circles.
- Spoon about of teaspoon of the cheese mixture onto one half of each pastry round.
- Moisten the edges of the pastry with a little water, fold in half and press to seal.
- To make them pretty, use a crimped pastry wheel to trim the edges and create a ruffled edge.
- Deep fry the pastries in oil until puffed and golden, around 2 or 3 minutes, then drain on paper towels.
These little babies are best eaten when warm, dusted with icing sugar and lemon zest. Mine have now gone cold and a little soggy but I'm still more than happy to keep shovelling them into my mouth!