Ricotta and carob bastilla

Ingredients

• 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

Chilling/freezing time: overnight

You will need to begin this recipe 1 day ahead. 

Instructions

1. Line a large sieve with muslin, place over a bowl, then place the ricotta in the muslin, cover and refrigerate overnight to drain.
2. Combine the drained ricotta, carob molasses and almonds in a bowl and stir well.
3. 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.
4. 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.
5. While the bastille are frying, combine the icing sugar and cinnamon in a bowl. Dust the bastille generously with the cinnamon sugar and serve.

Photography by Adam Liaw.

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