Cathy Palumbo

Casa Tede

1 cup ricotta cheese 250 mL
3 tbsp granulated sugar 45 mL
3 cups all-purpose flour 750 mL
1/4 cup granulated sugar 50 mL
1/2 cup milk 125 mL
1/4 cup vegetable oil 50 mL
1/4 cup (approx.) water 50 mL
Butter or oil for frying (optional)
Egg, beaten or milk (optional)
Icing sugar

Filling: In bowl, combine ricotta cheese and sugar. Set aside.
Dough: In bowl, combine flour and sugar; stir in milk and oil. Working dough with hands, add enough of the water to make soft dough. On floured surface knead until dough holds together and is smooth. Divide dough into 16 golf ball-sized pieces. Roll into balls and flatten with hands. Roll each out to a 6- x 3-inch (15 x 7.5 cm) rectangle. Place a spoonful of filling in centre of each rectangle, fold in half to enclose filling and using pastry wheel or sharp knife, trim into half moon shape, pinching edges to seal.
In large deep skillet, melt enough butter or oil to make about 1/2-inch (1 cm) deep over medium-high heat. Fry pastries, in batches, turning once until golden. Drain on paper towel-lined plate. Or, place on greased baking sheet and brush with beaten egg or milk. Bake in 350ºF (180ºC) oven for about 20 minutes or until golden. Dust with icing sugar before serving. Makes 16 pastries.