Ricotta and carob bastilla

If you're looking for a little treat to serve with coffee to impress, try this sweet north African pastry.

Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

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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Cook's Notes

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.