Greek · Dessert
Fried Stuffed Cheese Pastries (Gluten-Free)
Crescent-shaped pastries stuffed with feta and ricotta, made gluten-free with a rice-and-tapioca flour dough, then shallow-fried until the shell shatters around a molten, tangy cheese filling.
$4
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
602Calories
18.3gProtein
39.8gFat
43.2gCarbs
7.1gSugar
1.9gFiber
1318mgSodium
251mgChol
15.8gSat Fat
228mgPotassium
527mgCalcium
2.4mgIron
1.2mcgVitamin B12
1.8mgVitamin C
vegetarian
gluten-free
gluten-free
Instructions
1
Prep
Mash feta and ricotta together with a fork until mostly smooth, stir in chopped dill and egg yolk, then set filling aside.
2
Whisk
Combine rice flour, tapioca starch, xanthan gum, baking powder, and salt in a mixing bowl until no lumps remain.
3
Build
Beat egg white lightly, add it to dry ingredients with water and 1 tsp olive oil, and stir into soft dough.
4
Rest
Cover dough and let sit for 20 minutes at room temperature until starches hydrate and dough firms.
5
Plate
Heat remaining olive oil in a small skillet over medium heat, fry 3 pastries for 2–3 minutes per side until deep golden brown and crisp, then arrange on a plate, scatter with sesame seeds, and drizzle with honey.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g feta cheese
- 2.2 oz60g ricotta cheese
- 1/2 cup90g rice flour
- 4 tbsp40g tapioca-potato starch
- 1/2 tsp1/2 tsp xanthan gum
- 1/2 tsp1/2 tsp baking powder
- 6 tbsp90ml water, plus more as needed
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp fresh dill
- 22 small eggs
- 1/2 cup110ml olive oil, for shallow-frying
- 2 tsp2 tsp sesame seeds, for finishing
- 2 tsp2 tsp honey, for drizzling
