Sweet Piroshki

  • 2 tbs caster sugar
  • 150g ricotta cheese
  • 1 tbs sultanas
  • 300ml oil, to fry
  • 225g plain flour
  • 150g unsalted butter
  • 1 egg
  • 1 tbs sour cream
  • Zest of two oranges, plus 1 tbs juice
  • 200g caster sugar
  • Juice of 1/2 lime
  • 1/4 cup (60ml) thick cream
  1. To make pastry, place flour, pinch of salt and butter in food processor and process to fine crumbs. Add egg and sour cream and process until mixture forms smooth ball. Wrap in plastic wrap and refrigerate 30 minutes. Meanwhile, combine sugar, ricotta and sultanas in a bowl, set aside.

  2. Roll out dough on a lightly floured surface to 5mm thick. Use a 6-7cm round pastry cutter to cut 20 circles from the dough. Brush edges with water. Place a scant teaspoon of filling on one half of each circle, then fold over dough to enclose filling. Use a fork to crimp and seal edges. Place parcels (pirozhky) on a tray and refrigerate for 30 minutes.

  3. To make candied zest, place zest, 100g sugar and 1 cup water in a saucepan over low heat, stirring to dissolve sugar. Simmer for 6-8 minutes or until zest is candied. Drain, set zest aside. To make caramel, place remaining sugar and 50ml water in a saucepan over low heat, stirring to dissolve sugar. Increase heat to high and cook until golden. Remove from heat and carefully add juices. Stir until smooth, then stir in thick cream.

  4. When ready to serve, heat oil in a saucepan over high heat. When oil is hot, fry pirozhky in batches for 1-2 minutes or until golden. Drain on paper towel. Serve with caramel, garnish with candied zest.

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