serves
4
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 200 g firm ricotta
- 115 g carob molasses
- 2 tbsp toasted flaked almonds
- 8 sheets brick pastry
- clarified butter or ghee, melted, for brushing
- 1 egg yolk, lightly beaten
- canola oil, for frying
- 2 tbsp icing sugar
- 1 tbsp ground cinnamon
Chilling/freezing time: overnight
You will need to begin this recipe 1 day ahead.
Instructions
- Line a large sieve with muslin, place over a bowl, then place the ricotta in the muslin, cover and refrigerate overnight to drain.
- Combine the drained ricotta, carob molasses and almonds in a bowl and stir well.
- Working one a time, brush the brik pastry with clarified butter, then place 2 tablespoons of the ricotta filling onto the bottom end and roll into a log shape, folding in the edges as you go just like folding a spring roll. Brush the edges with the egg yolk to seal.
- Heat the oil for frying in a large, deep frying pan to about 4 cm deep. Place over medium – high heat and heat to 170˚C or until the oil is just shimmering. Cook the pastries, a few at a time for 3 - 4 minutes or until golden. Drain on paper towel.
- While the bastille are frying, combine the icing sugar and cinnamon in a bowl. Dust the bastille generously with the cinnamon sugar and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
