½ cup whole milk 8 tablespoons
1 stick unsalted butter
1 cup all-purpose flour
2 cups ricotta, preferably sheep’s milk
Grated zest of 2 lemons
1 large egg
1 cup yogurt, preferably coach farm goat yogert
½ cup sugar
2 cups extra-virgin olive oil, for shallow frying Confections’ sugar, for sprinkling
1 cup honey, warmed, for serving
In a small saucepan, combine the milk and butter and hat over low heat, stirring until the butter is melted; let cool. In a large bowl, combine the flour and semolina and make a well in the center. Pour the butter mixture into the well and stir into the dry ingredients to form dough. Turn the dough out onto a floured work surface and knead for 1 minute. Form into a ball, wrap in plastic, and refridgere for 1 hour.
In a medium bowl, stir together the ricotta, lemon zest, egg, yogurt, and sugar until well blended. Set aside. In a 10-to 12-inch sauté pan, heat the olive oil to 375 degrees F. Meanwhile, with a rolling pin, roll out the dough out on a floured surface to ¼”- thick. Using a cookie cutter, cut twenty 3 ½-inch rounds out of the dough. Place 2 tablespoons of the cheese mixture on 10 of the ronds. Cover each one with another round, like a sandwich, and press the edges together to seal. Working in batches, fry the cookies until golden borown, about 1 minute. Remove from the oil and drain on paper towels.
Arrange on a platter, sprinkle with confectioners’ sugar, and serve with warm honey.