Xavier's Kitchen

*RECIPE, MAKES 12-14 COOKIES** 1 cup (250g) ricotta cheese (ideally full-fat) 1/4 cup (30g) powdered sugar 1 cup (120g) all-purpose flour 1 tablespoon granulated sugar 1 tablespoon cold butter 1 egg yolk cold white wine, marsala, or plain water vanilla salt mini chocolate chips oil for frying Combine flour, granulated sugar and a pinch of salt. Cut the butter into the dry stuff until it basically disappears. Work in the egg yolk along with just enough wine (or water) to make it come together in a shaggy dough. Cover and refrigerate for at least 15 minutes to hydrate the flour. To make the filling, mix the ricotta, powdered sugar and splash of vanilla until smooth. Roll the dough out about as thin as you can get it. Punch it into rounds the size of medium cookies -a juice glass works well. Heat about a centimeter of oil in a pan and fry the rounds in batches until golden grown and crispy. Drain and cool on a rack. Don't top the pastries with cheese until right before you eat or they'll go soggy. Smear or pipe cheese mixture onto each round and top with chocolate chips.