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Ricotta and cinnamon pastry pillows

Australian Gourmet Traveller Greek sweets recipe for ricotta and cinnamon pastry pillows.

By Lisa Featherby
  • Serves 8
  • 20 mins preparation
  • 15 mins cooking plus resting
Ricotta and cinnamon pastry pillows
Ricotta and cinnamon pastry pillows

These pastries are a Cypriot specialty known as bourekia. Use a good full-fat ricotta from a delicatessen and drain it well; ricotta from the supermarket is too wet and will make the pastries soggy. If you have time, drain the ricotta further by placing it into a muslin-lined sieve overnight in the refrigerator. Be sure to roll the pastry very thin.


  • 225 gm (1½ cups) plain flour, sieved
  • 2 tbsp olive oil
  • 1 small egg yolk
  • 370 gm ricotta
  • 1 lemon, finely grated rind only
Cinnamon sugar
  • 80 gm (½ cup) pure icing sugar, sifted
  • 1 tbsp ground cinnamon


  • 1
    Combine flour, oil, yolk, 125ml water and a pinch of salt in an electric mixer, beat until combined and smooth (2-3 minutes), then cover with plastic wrap and rest at room temperature for 1 hour.
  • 2
    For cinnamon sugar, combine ingredients in a bowl and set aside.
  • 3
    Combine ricotta and lemon rind in a bowl and set aside.
  • 4
    Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Divide dough into eight pieces, then roll each on a lightly floured surface to a 5mm-thick round, dusting with flour if dough is too sticky. Place a tablespoon of ricotta mixture in centre of each pastry round, spreading slightly. Fold opposite sides of pastry over to meet in the centre, then pinch edges to seal. Fold short ends in to form a rectangle and pinch to seal. Deep-fry in batches until golden (2-3 minutes), then drain on absorbent paper. Dust with cinnamon sugar and serve warm.