Bourekia

INGREDIENTS
Pastry
250g plain flour
70g cold butter
finely grated rind of 1 small lemon

Filling
200g ricotta or smooth cream cheese
1/2 tsp ground cinnamon
1/2 tsp orange blossom water
25g caster sugar

light olive oil (for frying)
icing sugar (to serve)

METHOD
Pastry
Mix flour, butter and salt in large bowl, sifting and working through with your fingers until it forms large breadcrumbs.
Add 5 tablespoons of water and lemon rind and knead gently and quickly with your hands until the dough just comes together in a mass.
Knead for 20-30 seconds or until smooth, take care not to overwork the dough.
Wrap in plastic wrap and leave for about 1 hour in a cool (but not cold) place.

Filling
Mix ricotta or cream cheese with cinnamon, orange blossom water and caster sugar.
Refrigerate until needed.

Bourekia
Roll out pastry very thinly.
Cut 8cm rounds with a biscuit cutter or sharp rimmed glass.
Put a teaspoon of filling in the middle of each round.
Wet your finger with a little water and run it around the edge of the pastry, then fold it over into a half moon.
Press the edge to make sure it is sealed.
Keep all the pastries on a tray dusted with flour until you are ready to fry them.
Fill a saucepan or deep-fat fryer one-third full of oil and heat up for deep-frying.
Fry the pastries a few at a time for 30-40 seconds, turning them around until they are golden.
Lift them out with tongs onto a tray lined with kitchen paper to drain off the oil.
Arrange on a serving platter, dust very generously with icing sugar and serve immediately.

COMMENTS
Fiddly but absolutely awesome!

SERVINGS
24

SOURCE
Tessa Kiros Falling Cloudberries