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Sweet pirozhky
Sweet pirozhky
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Prep Time:
90 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Ingredients:
  • 40.00 gm caster sugar
  • 150g ricotta cheese
  • 13.60 gm sultanas
  • 300ml oil, to fry
  • 225g plain flour
  • 150g unsalted butter
  • 1 egg
  • 18.80 gm sour cream
  • Zest of two oranges, plus 1 tbsp juice
  • 200g caster sugar
  • Juice of 1/2 lime
Instructions:
  • For the pastry, combine flour, a pinch of salt, and butter in a food processor until fine crumbs form. Add egg and sour cream, process until a smooth ball of dough forms. Wrap in plastic wrap and chill for 30 minutes. In a bowl, mix sugar, ricotta, and sultanas together and set aside.
  • Roll out the dough on a lightly floured surface until it is 5mm thick. Using a 6-7cm round pastry cutter, cut out 20 circles from the dough. Brush the edges of each circle with water. Spoon a scant teaspoon of filling onto one half of each circle, then fold the dough over to seal the filling inside. Use a fork to crimp and seal the edges. Arrange the parcels (pirozhky) on a tray and refrigerate for 30 minutes.
  • To create candied zest, combine zest, sugar, and water in a saucepan over low heat, stirring until sugar dissolves. Let simmer for 6-8 minutes until the zest is candied. Set aside the candied zest. For the caramel, mix remaining sugar and water in a saucepan over low heat, stirring until sugar dissolves. Increase heat, cooking until golden. Remove from heat and cautiously add juices. Stir until smooth, then mix in thick cream.
  • Just before serving, heat oil in a saucepan on high heat. Fry pirozhky in batches until golden brown, about 1-2 minutes each. Drain on paper towels and serve with caramel sauce, topped with candied zest.

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