Ingredients
- 2 cups organic soy milk
- 1 teaspoon salt
- 1½ tablespoon apple cider or white vinegar or 2 tablespoons lemon juice
- 2 tablespoons sugar
- 1/4 cup vegan ricotta (recipe above)
- 1/4 cup coconut flour
- 1 cup almond flour
- 1/4 teaspoon cardamom
- 1 pinch nutmeg
- 1½ cups all-purpose flour
- 1/4 teaspoon sugar
- 1 pinch salt
- 1/3 cup melted coconut butter
- 2-4 tablespoons ice water
- oil, for frying
Chef notes
With a crisp pastry crust and creamy, sweet filling, these deep-fried pastries would be a welcome ending to any meal, but they're particularly great to serve for celebrations and special occasions.
Preparation
For the vegan ricotta:
Bring milk to boil and add salt and acid. Turn off heat and wait 10 minutes until milk curdles.
Strain in a cheese cloth and wrap in kitchen towel, place a weight on top (like a bowl filled with water) and let it drain for about 15 to 30 minutes.
For the filling:
In a medium bowl, add all the ingredients and mix well. Cover and chill the filling in the refrigerator for 30 minutes.
For the dough:
1.Blend together flour, sugar, salt and coconut butter in a bowl with your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps.
2.Drizzle 2 tablespoons of ice water evenly over mixture and gently stir with a fork (or pulse in food processor) until incorporated.
3.Squeeze a small handful of the dough. If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
4.Turn out dough onto a lightly floured surface with the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
To assemble:
1.Knead the dough for a minute. Roll out into a circle onto a lightly floured surface 1/8-inch in thickness. Using a pastry cutter or knife, cut 3-inch discs.
2.While filing individual guijyas, keep the remaining dough covered with a damp paper towel.
3.Place a dough disc on your hand and spoon about 1½ tablespoons of the filling in the middle. Using your dominant hand, fold the two edges together pinching the seams making a half-moon shape. Crimp together forming small pleats to seal completely. Or use the back of a fork press firmly on the edges.
4.Heat oil in a heavy bottomed pot to 325 F.
5.Gently add gujiyas to the oil, turning a few times in between until golden brown and crispy from all sides. Use a slotted spoon to remove them.
6.Place on a wire rack or paper towel-lined plate and let them cool completely before serving.
