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Dairy
Easy
18 Servings
Allergens 
50 Minutes
Diets
This dish is my spin on Syrian atayef, which has the same flavors as sachlav and malabi. Yields 36 empanadas We have an incredibly talented lineup of chefs bringing you their very best fried Chanukah recipes. Follow along as we bring you new recipes and videos to enjoy and make with your family and friends. To watch Sophia’s takeover, click HERE!
1 package empanada doughs (I use Mazor’s)
1 pound (450 grams) ricotta cheese
1/4 cup Gefen Confectioners’ Sugar
1 tablespoon Gefen Instant Vanilla Pudding (not regular pudding mix)
1 teaspoon Gefen Vanilla Extract
1 cup sugar
1/2 cup water
squirt of rose water
chopped pistachios
shredded coconut
dusting of Gefen Cinnamon
Mix cheese, sugar, pudding powder and vanilla. Put one teaspoon of filling in the center of your dough and pinch closed. Press with a fork to seal extra tight.
Heat oil till it measures 350 degrees Fahrenheit on a thermometer, or until it’s hot enough that when you put in an empanada it starts to bubble.
Fry empanadas until golden and drain on paper towels.
Put sugar and water into a small pot over medium-high heat. Let it come to a boil and mix until sugar is fully dissolved. Add rose water.
Drizzle syrup over warm empanadas and garnish with pistachios, coconut, and some cinnamon.
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