Sicilian Fried Sweet Ricotta Half-Moon Pastries

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Crispy golden half-moon pastries from Sicily, stuffed with sweetened ricotta, chocolate chips, and a hint of cinnamon. These fried turnovers are a beloved street-food classic found in Palermo bakeries and are best eaten warm with a dusting of powdered sugar.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 33 gFat
• 14 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 28 gSugar
• 13 gProtein
• 180 mgSodium
• 220 mgPotassium
• 150 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/4 tsp fine sea salt
• 1/2 cup (115 g) cold unsalted butter, cubed
• 2 large eggs, lightly beaten
• 2 tbsp cold whole milk
• 1 tsp pure vanilla extract

For the ricotta filling

• 1 1/2 cups (360 g) fresh whole-milk ricotta, well-drained
• 1/3 cup (65 g) granulated sugar
• 1/3 cup (60 g) mini chocolate chips
• 1 tsp ground cinnamon
• 1 tsp finely grated orange zest
• 2 tbsp chopped candied orange peel or citron

For frying and finishing

• 2 cups (480 ml) vegetable or sunflower oil, for frying
• 1/2 cup (60 g) powdered sugar, for dusting

Directions

1. Make the dough: in a large bowl whisk together flour, sugar, and salt. Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Add the eggs, milk, and vanilla and bring together into a smooth dough. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
2. Prepare the filling: in a medium bowl stir together the drained ricotta, sugar, chocolate chips, cinnamon, orange zest, and candied peel until evenly combined. Set aside.
3. Roll out the dough on a lightly floured surface to about 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cutter or bowl, cut out circles. Re-roll scraps as needed to make 8 rounds total.
4. Spoon about 1 1/2 tablespoons of filling into the center of each round. Fold the dough over to form a half-moon and press the edges firmly together to seal. Crimp with the tines of a fork to ensure a tight closure so the filling does not leak while frying.
5. Heat the oil in a deep heavy-bottomed pot or skillet to 350°F (175°C), maintaining a depth of about 1 1/2 inches. Line a plate with paper towels.
6. Fry the pastries 2 or 3 at a time, taking care not to crowd the pot, for about 2 to 3 minutes per side until deeply golden brown and puffed. Turn once with a slotted spoon.
7. Transfer the fried pastries to the paper-towel-lined plate to drain. Repeat with the remaining pastries, letting the oil return to 350°F between batches.
8. Dust generously with powdered sugar and serve immediately while warm. They are best eaten the same day, though leftovers can be briefly reheated in a 300°F oven.

Cook’s Notes

• Drain the ricotta thoroughly by placing it in a fine-mesh sieve lined with cheesecloth over a bowl for at least 30 minutes; excess moisture causes the pastries to leak or burst during frying.
• Press and crimp the edges very firmly with a fork; any gap will allow the hot oil to seep in and the sweetened ricotta to escape.
• Maintain oil temperature between 340–350°F; oil that is too cool yields greasy pastries, while oil that is too hot browns the dough before the filling warms through.
• For an even more traditional flavor, replace the vanilla extract with 1 tablespoon of sweet Marsala wine in both the dough and the filling.
• Serve within an hour of frying for the crispiest texture; if holding, keep warm in a 200°F oven on a wire rack so steam does not soften the crust.

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