These are normally made with anari cheese, but you can use ricotta or a smooth cream cheese or something else similar. These deep-fried pastries are scattered with icing sugar and are best eaten warm.
To make the pastry, put the flour and butter in a large bowl with a pinch of salt. Mix in, sifting and working it through your fingers until it forms large crumbs. Add 5 tablespoons water and the 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.
To make the filling, mix the ricotta or cream cheese with the cinnamon, orange blossom water and caster sugar. Refrigerate until needed.
Roll out the pastry very thinly. Cut rounds of about
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 plate, dust very generously with icing sugar and serve immediately.
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