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- vegetable oil for frying
- confectioner's sugar for garnish
For the Pastry Dough:
- 4 cups (570g) all-purpose flour
- 1/3 cup vegetable oil
- 1/2 cup orange juice
- 1/3 cup water
- 1 teaspoon baking powder
- 1 egg
For the Filling:
- 2 pounds (900g) whole milk ricotta cheese, drained
- 1 cup confectioner's sugar
- 1 egg
- 1/2 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
For the Syrup:
- 1 and 1/2 cup granulated sugar
- 2 cups water
- 1 teaspoon vanilla extract
- 1 cup honey
Place the ricotta cheese in a strainer over a bowl and refrigerate for 12-24 hours. The liquids will drain to create a thicker ricotta cheese.
Make the Dough: Combine the flour and baking powder in a bowl. Whisk together and set aside. In the bowl of a tabletop mixer that has been fitted with the dough hook attachment, add the remaining ingredient and whisk them together. Add the flour mixture and knead on low speed until a smooth dough is formed. If the mixture is dry and crumbly, add more water until it all comes together. Transfer the dough to a lightly greased bowl and cover with a kitchen towel. Set aside to rest for 30 minutes.
Make the Syrup: Combine the sugar and water ina. saucepan and bring to a boil. Once the sugar has dissolved take the pan off of the heat and add the vanilla and honey. Mix together and set aside to cool completely.
Make the Filling: Combine all of the filling ingredients together and beat until smooth.
Assemble the Pies:
Divide the dough into 4 equal portions. Flatten each portion into a rectangle and pass it through a pasta roller until it is about 1/16 of an inch in thickness.
Using a 4-inch round cookie cutter, cut the strip of dough into rounds. Gather all of the leftover scraps of dough and knead them together. Pass them through the pasta roller and cut out into rounds.
Place a heaping teaspoon of the filling on one side of the rounds and brush the edges with a little bit of water. Fold them over and seal the edges using a fork.
Heat some vegetable oil in a pan (350 °F-360 °F). Place 4-5 pies in the oil and fry them until golden all around. 3-4 minutes total. Carefully lift the fried pies out of the oil using a spider strainer and dip them in the syrup for 30 sconds. Transfer teh pies onto a serving plate and dust with confectioner's sugar and cinnamon.
Serve with coffee. Kali Orexi!
Make ahead Freezer Instructions: Assemble the pies and place them on a baking tray lined with parchment paper. Place the pie in the freezer until solid and transfer to freezer-safe bags. They will keep fresh in the freezer for up to 2 months. Thaw the pies and fry.
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