Ingredients
Sauce with strawberries and orange liqueur:
- 1 cup strawberries
- ½ cup sugar
- 1 tablespoon of water
- A few drops of lemon
- 3 tablespoons of orange liqueur
Dough puffs:
- 2 eggs
- 3 tablespoons of sugar
- 60 g fresh anari (Cypriot goat’s cheese) melted with a fork (2 tbsp)
- 60 g (2 tbsp) ricotta cheese
- 60 g (4 tablespoons) farina flour 00
- 1 tablespoon of melted butter (cold)
- Frying oil, powdered sugar for sprinkling
Method
Step 1: Prepare the sauce: Put the sugar with water and lemon in a small kettle on medium heat and stir the mixture until the sugar melts. Then, let it get a candy-brown color and immediately pour in the orange liqueur. Remove the pot from the fire and stir in the strawberries. Allow the mixture to cool.
Step 2: Dough puffs: Mix the anari with ricotta and put the mixture in a strainer to drain. Mix the sugar with the egg until it rinses and boils and add the anari with the ricotta, while continuing to mix. Stir in the melted butter and finally add the flour until it becomes a smooth mixture.
Step 3: Heat a lot of oil in a kettle. Take small amounts of the mixture (about 2 tablespoons for each dough puff) and pour it into the hot oil. Allow the pancakes to brown on all sides for about 2-3 minutes and remove them on absorbent paper to drain. Serve them with powdered sugar and accompany them with the sauce with strawberries and orange liqueur.
By chef Chrysanthos Chrysanthou
