Dough:
125 g ricotta cheese
4 tablespoons of milk
1 egg
4 tablespoons of olive oil
1 pinch of salt
2 cups all-purpose flour
1 tablespoon active dry yeast
Filling:
32 grams candied orange peel
2 tablespoons ricotta cheese
1 egg yolk
1 tablespoon grated orange zest
5 tablespoons chopped almonds
1 egg white for brushing
1 liter olive oil for frying
5 tablespoons cinnamon and nutmeg to dust with
1 tablespoon ground cinnamon
Dough:
125 g ricotta cheese
4 tablespoons of milk
1 egg
4 tablespoons of olive oil
1 pinch of salt
2 cups all-purpose flour
1 tablespoon active dry yeast
Filling:
32 grams candied orange peel
2 tablespoons ricotta cheese
1 egg yolk
1 tablespoon grated orange zest
5 tablespoons chopped almonds
1 egg white for brushing
1 liter olive oil for frying
5 tablespoons cinnamon and nutmeg to dust with
1 tablespoon ground cinnamon
Make the dough: mix ricotta cheese, milk, egg, olive oil, and salt
Then add flour and yeast, mixing well
Knead the dough until it forms a ball
Roll out the dough on a lightly floured surface to about 1 cm thick
Cut into circles of 8.5 cm diameter
Make the filling by mixing all ingredients together
Place a small amount of filling and a candied orange piece onto each dough circle
Brush the edges of the dough with egg white
Fold the puffs shut, pressing edges tight
Fry in hot olive oil for about 8 minutes or until lightly golden
Fry only a few at a time
Drain on paper towels and dust with cinnamon and nutmeg
Yield: 32 pastries.
