If you're looking for a little treat to serve with coffee to impress, try this sweet north African pastry.
- 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
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.
Chilling/freezing time: overnight
You will need to begin this recipe 1 day ahead.
- 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.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.