We drizzled the pastries with Colavita Balsamic Glace. It is a nice compliment to the salty ricotta.
2 1/2 cups all-purpose flour 1/2 cup ice water, then add by the tablespoon as needed 3 tablespoons softened butter Pinch of salt 3 ounces salted ricotta, chopped 3 ounces mozzarella chopped 1 egg white beaten COLAVITA Premium Canola-Olive Blended Oil, for frying
In a large bowl combine the flour, water, butter and a pinch of salt. Place mixture on work surface and work into a smooth dough, adding small amounts of water as needed. Place dough in a covered bowl and allow it to rest for about 30 minutes.
Mix cheeses together.
After 30 minutes: on a lightly floured surface, roll dough into a thin sheet. Cut out 18 to 20 discs; spoon cheese onto one disc, add as much cheese as the disc can hold, place another disc that has been brushed with egg white on top and press to seal edges together. In a deep frying pan, heat oil to 365 degrees F. (You will want to add sufficient oil to allow the discs to float when being fried). Fry until golden on both sides. Serves 6 - 8