Baking Dessert

Sweet pirozhki

Name: Sweet pirozhki
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 6
Ingredients: 2 tablespoons caster sugar; 150g ricotta cheese; 1 tablespoon sultanas; 300ml oil, to fry; 225g plain flour; 150g unsalted butter; 1 egg; 1 tablespoon sour cream; Zest of two oranges, plus 1 tablespoon juice; 200g caster sugar; Juice of 1/2 lime; 1/4 cup (60ml) thick cream

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1h 30m

30m

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A sweet version of Russian pirozkhi, these fried buns are stuffed with sweetened ricotta and drizzled with orange caramel.

2 tablespoons caster sugar
150g ricotta cheese
1 tablespoon sultanas
300ml oil, to fry
225g plain flour
150g unsalted butter
1 egg
1 tablespoon sour cream
Zest of two oranges, plus 1 tablespoon juice
200g caster sugar
Juice of 1/2 lime
1/4 cup (60ml) thick cream

Method

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 for 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 (pirozhki) 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 pirozhki in batches for 1-2 minutes or until golden. Drain on paper towel. Serve with caramel, garnish with candied zest.