Bourekia

Name: Bourekia (Deep-Fried Cream Cheese & Cinnamon Pastries)
Yield: Makes 24
Ingredients: 250 g (9 oz) cake flour or plain (all-purpose) flour; 70 g (2½ oz) cold butter, diced; 250 g (9 oz) cake flour or plain (all-purpose) flour; 250 g (9 oz) cake flour or plain (all-purpose) flour; light olive oil, for deep-frying; 25 g (1 oz) caster (superfine) sugar; 25 g (1 oz) caster (superfine) sugar; ½ teaspoon orange blossom water; ½ teaspoon ground cinnamon; 200 g (7 oz) ricotta or smooth cream cheese; 200 g (7 oz) ricotta or smooth cream cheese; finely grated rind of 1 small lemon; icing (confectioners’) sugar, to serve; icing (confectioners’) sugar, to serve

Deep-Fried Cream Cheese & Cinnamon Pastries

Preparation info

Makes
24

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

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.

Ingredients

Pastry

250 g (9 oz) cake flour or plain (all-purpose) flour
70

Dessert
Pastry
Vegetarian

Method

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