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Sweet Cheese In Lemon Pasta

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For pasta
  All purpose flour 500 Milliliter (2 cups)
  Salt 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Lemons 2 , rind grated
  Fresh lemon juice 45 Milliliter (3 tablespoon)
  Egg 1 , beaten
For filling
  Cottage cheese 685 Milliliter
  Sugar 165 Milliliter
  Candied lemon peel 185 Milliliter
  Dark chocolate 3 Ounce, grated
  Vanilla extract 1⁄2 Teaspoon
  Brandy 15 Milliliter (1 tablespoon)
For assembling
  Egg 1 , beaten (for sealing)
  Cream 250 Milliliter, flavored to taste with brandy (1 cup)
  Sugar To Taste
  Vegetable oil 2 Cup (32 tbs) (For frying)

1 For the pasta: On a work surface, pile flour, salt, sugar and lemon rind and make a well in the center.
2 Add in the lemon juice and egg and blend them into the flour using a fork.
3 When the dough is loosely combined, knead using your hands.
4 Form a smooth, dry, elastic ball, add more flour if needed.
5 Cover with a damp clot or plastic wrap and set aside for 15 minutes.
6 Divide the dough in to four equal parts.
7 Roll out one piece at a time to obtain a very thin sheet of paasta.
8 Cover each sheet and set aside while preparing the filling.
9 For the filling: In a bowl, mix all the filling ingredients throughly.
10 Cut pasta into 7 x 7 inch (18 x 18 cm) squares.
11 Brush around the edges of the square with beaten egg.
12 Place the filling in the center and fold the edges like an envelope to seal in the filling.
13 Press the edges to seal tightly.
14 In a pan, pour some oil to 1/2 - 3/4 inch (1-2 cm) depth and heat until a slight haze appears.
15 Fry parcels, one at a time until golden.
16 Using a slotted spoon, remove from the pan and drain on paper towels.

17 Serve warm sprinkled with sugar along with brandy flavored cream.

Recipe Summary

Difficulty Level: 
Preparation Time: 
35 Minutes
Cook Time: 
10 Minutes
Ready In: 
45 Minutes

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