Ricotta cheese filled pastry that my Aunt Carm use to make
I need some help finding the recipe. My Aunt Carm made these deep fried pastries. It was a heavier dough not like fritters and you rolled it out and made a good sized rectangle for each pastry and you just filled it with drained ricotta cheese. She would flavor the dough with anise and deep fry each one and smoother then in honey. I really need to know the right kind of dough to use. It was very yellow in color from the egg content.
Thanks
Donna
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
5 Comments:
I don't have a recipe, but was it a cannoli, or similar to one?
luswim06 at 10:53PM on 03/18/08
If it was a filled pastry, I'm guessing it was similar to a yeast-raised doughnut (versus a cake-style or chemically leavened dough). If that's the case, you could try to adapt a doughnut recipe by adding additional eggs (or just yolks) and reducing the liquid by an equal volume.
Here's a link to Alton Brown's doughnut recipe. Replace the nutmeg with anise, add a yolk or two, cut into squares and see where it gets you...
Dominic
the zen kitchen
dvchurch at 11:16PM on 03/18/08
Was the pastry like a deep fried empanada that was stuffed with ricotta? (Just use the "empanada" reference for a visual.)
chiff0nade at 6:15AM on 03/20/08
The empanada looks something like them so I will try a receipe that I found. This dough didn't really rise and I don't remember seperating the eggs, but that might be a good idea to make them a little lighter.
Thanks for the great ideas. I will take a photo before they are all gone.
Happy Easter
LaDonna
LaDonna at 11:28PM on 03/21/08
Hi, I Know exactly which pastry that your Aunt Carm used to make, because I used to make them with my mom, So now I'm trying to make these Ricotta filled pastery and I can't remember, it was all done by hand, no recipe book. still looking
Joe
remjoe at 6:39PM on 08/28/08