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
- For deep-frying: vegetable oil
- 80 gm (½ cup) pure icing sugar, sifted
- 1 tbsp ground cinnamon
- 1Combine 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.
- 2For cinnamon sugar, combine ingredients in a bowl and set aside.
- 3Combine ricotta and lemon rind in a bowl and set aside.
- 4Preheat 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.