Next, I take my pie crust and roll it out on a floured surface for an even thickness; it’s important for that perfect fry. I use a cookie cutter to cut out circles, about 4 inches in diameter. I place a heaping tablespoon of the cheesecake filling in the center of half of the circles. Make sure to leave a little space on the edges for sealing! Then, I take the remaining dough circles and place them on top of the filled ones, gently pressing down the edges to seal them tightly.
Now it’s time to prepare the frying oil! I heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot (I can tell because it shimmers), I dip a finger in — if it sizzles, it’s ready! I carefully drop my pies into the hot oil, frying them in batches for about 2-3 minutes on each side until they’re golden brown and crispy. The aroma wafting through my kitchen at this stage is truly heavenly!
Once they’re perfectly fried, I use a slotted spoon to remove the pies, placing them on paper towels to drain any excess oil. You might be tempted to dig in right away, but let them cool for a few minutes. This is the hardest part but it’s worth the wait!
Pro Tips for Best Results
I really suggest making sure your pie crust is cold before you roll it out. I’ve tested this three ways: from the fridge, room temperature, and frozen. The cold crust holds its shape better and fries up crispier, giving you that delightful crunch when you take a bite.
Another tip is to keep an eye on the frying temperature. If the oil is too hot, the outside can burn while the inside remains cold. I’ve had my fair share of burnt pies; now, I find that medium heat gives the best results! Consistency is key when frying, and adjusting the heat as needed can make all the difference.
Finally, don’t skimp on letting the pies drain on paper towels; this will help avoid any greasy texture. I let mine rest for a couple of minutes before serving, and that’s when I dust them with powdered sugar for that perfect finishing touch!
Common Mistakes to Avoid
One common mistake I made during my first attempt was overfilling the pies. Trust me, a heaping tablespoon is plenty! The filling expands while frying, and if you pack it in too much, you’ll end up with a messy kitchen and a pie explosion. Oh, what I wouldn’t give to take back those messy moments! (See the next page below to continue…)