Method

• 1.
  Whisk ricotta, caster sugar, lemon zest, honey, vanilla and a pinch of salt flakes in a medium bowl until combined. Refrigerate until ready to use.
• 2.
  Lay out pastry and cut into 8 x 11cm discs. Divide ricotta mixture evenly between discs. Brush the edges of pastry discs with egg white, fold pastry over ricotta filling and press gently over to seal the edges. Place pastries on a lightly floured tray and transfer to the fridge for 30 minutes.
• 3.
  Heat 4cm grapeseed oil in a large, deep saucepan to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Place 2-3 pastries into the oil and deep-fry for 3-4 minutes, turning occasionally, until golden.
• 4.
  Using a slotted spoon, remove pastries carefully and drain on paper towel. Repeat with remaining pastries. Leave to cool then dust with icing sugar. Serve.