Mizithropitakia (fried sweet ricotta cheese pies in honey syrup)
Greek cuisine · Dimitra's Dishes · ♥ 495 likes · 10.2K views · 12 min video
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Read about ricotta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb full fat whole milk ricotta cheese
A day ahead, drain the ricotta in a strainer set over a bowl with room beneath, refrigerated overnight or up to two days.
- 1 whole egg
- ⅓ cup oil
- ½ cup orange juice
- 4 cup all purpose flour
- 1 tsp baking powder
With the dough hook, whisk the egg, oil and orange juice together; whisk the flour with the baking powder and add.
- ⅓ cup water
Knead to a smooth, soft dough, adding a third of a cup of water and up to half a cup if dry.
- 1–2 tbsp olive oil
Transfer to a bowl greased with a tablespoon or two of olive oil, cover with a kitchen towel and rest 30 minutes.
- 1 cup confectioner's sugar
- ½ tsp ground cinnamon
- 1 whole egg
- 1 tsp pure vanilla extract
- 2 tbsp all purpose flour
Discard the drained liquid (almost a cup); beat the ricotta with the confectioner's sugar, cinnamon, egg, vanilla and 2 tablespoons of flour with the flat beater until smooth.
- 1½ cup granulated sugar
- 2 cup water
- 1 cup honey
- 1 tsp pure vanilla extract
Bring the granulated sugar and water to a boil, stirring once the sugar dissolves; off the heat add the honey and vanilla and cool completely.
- flour
Cut the dough into four portions, keeping the others covered; flatten into rectangles and pass through a floured pasta roller, going thinner each time, to about 1/16 of an inch.
Rolling the pastry thin
Cut 4 inch rounds close together; gather the scraps to reroll.
- water
Place a teaspoon of filling near the centre, brush the edges with water, fold and pinch, then seal with a fork; set on a parchment-lined tray lightly dusted with flour.
Reroll scraps one or two more times without a pasta roller, resting at least 30 minutes between, as the dough toughens.
Freeze 10 to 15 minutes, then poke a few holes in the tops with a fork so they don't burst in the oil.
- light olive oil
Deep fry four or five at a time in light olive oil at 350 to 360F, turning, 3 to 4 minutes until golden; do not overcrowd or they go soggy.
Lift out with a spider strainer and dip in the cooled syrup 30 seconds to a minute; drain the excess and serve at room temperature so the filling sets.
Optional, as in Greece: sprinkle confectioners sugar and a little cinnamon on top.
Dipping in syrup and serving
To bake instead: 350F for 20 to 25 minutes until golden, then toss hot in powdered sugar and cinnamon; no syrup.