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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

5 Comments:

I don't have a recipe, but was it a cannoli, or similar to one?

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

Was the pastry like a deep fried empanada that was stuffed with ricotta? (Just use the "empanada" reference for a visual.)

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

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

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