Toresma Recipe
Make Toresma Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Batter
Filling & Fold
Finish & Frying
Method
Main Batter
- 1
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, cornmeal, baking powder, and salt until evenly combined and aerated.
- 2
- 3
Make batter
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine. The batter should be thick but pourable — about the consistency of pancake batter. If too thick, add up to 2 tablespoons milk.
- 4
Rest batter
Let the batter rest at room temperature for 10 minutes to hydrate the cornmeal and relax the gluten.
Filling & Fold
- 5
Prepare cheese filling
While batter rests, in a medium bowl combine the drained ricotta, softened cream cheese, powdered sugar, lemon zest and ground cinnamon. Stir until smooth and homogenous. Taste and adjust sweetness if desired.
- 6
Prepare brown-sugar butter layer
In a small bowl mash together the softened unsalted butter and dark brown sugar until it forms a spreadable paste.
- 7
Assemble Toresma shapes
Lightly flour a work surface. Spoon about 3 tablespoons of batter onto the surface and spread into a rough 3-inch circle, about 1/4 inch thick. Place 1 tablespoon of the ricotta filling in the center of the batter circle, then add about 1 teaspoon of the brown-sugar butter on top of the filling. Fold the batter circle in half over the filling to form a semicircle, then press the edges gently to seal. Repeat to make 8 toresma (adjust quantity if batter remains).
Finish & Frying
- 8
Heat oil
Pour about 1/2 inch (enough to shallow-fry) of neutral oil into a large skillet and heat over medium heat until it reaches 350°F (175°C) or a bubble test (a drop of batter sizzles steadily). Maintain medium heat to avoid burning.
- 9
Fry toresma
Carefully transfer 2–3 assembled toresma to the hot oil (do not overcrowd). Fry 2–3 minutes per side, or until golden brown and puffed, turning once with a slotted spatula. Adjust heat as needed so they brown evenly without burning.
- 10
Drain
Using a slotted spatula, transfer fried toresma to a paper towel–lined baking sheet or plate to drain excess oil. Fry remaining toresma in batches.
- 11
- 12
Storage
Cool completely, then store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 6–8 minutes to crisp before serving.