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
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