Alive and Cooking

Ricotta Puffs

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(Makes approx. 50)

60g unsalted butter, melted
2 cups plain flour
2 cups self raising flour
1 tbsp caster sugar
¼ tsp ground cinnamon
150ml milk
1 egg
500g ricotta (not smooth)
2 drops vanilla extract
2 tbsp caster sugar
½ tsp ground cinnamon

2 litres off oil for frying
2 tbsp icing sugar for dusting


Place all the dry pastry ingredients into your mixing bowl and combine, then make a well in the middle and pour in the egg, milk and butter and mix on a low speed until a smooth dough is formed.
Empty onto a bench and knead for 3-5 minutes then cover with cling wrap and allow to rest at room temperature for 15-20 minutes.
Place the filling ingredients into a bowl and mix with a fork until all combined.
Cut the dough into 8 pieces and using a pasta machine roll the dough into long strips (start at the thickest setting #1 and step down to #8.)
Using a 10 cm cutter cut circles from the thin pastry strips, then place 1 tsp of filling mix into the centre of each circle, fold over to form a semi-circle and pressing firmly crimp the edges together to seal.
Deep fry the filled pastry at 180°C until crisp and golden, drain onto absorbent paper then dust with icing sugar.

Ricotta Puffs