Cheese or Chocolate Sebadas

Preparation

1. Cheese Filling

   Step 1

   Mix all ingredients in medium bowl. Cover and chill until ready to use, up to 1 day.

2. Chocolate Filling

   Step 2

   Mix all ingredients in medium bowl. Cover and let stand until ready to use, up to 1 day.

3. Dough and Assembly

   Step 3

   Mix semolina flour, all purpose flour, and salt in large bowl to blend. Add 4 tablespoons milk and toss until moist dough forms, adding more milk by tablespoonfuls if dry. Gather dough into ball. Knead on lightly floured surface until smooth, about 1 minute. Wrap dough in plastic wrap and chill 1 hour.

   Step 4

   Line large rimmed baking sheet with parchment paper; dust with flour. Knead dough to soften. Divide into 4 pieces; cover with plastic wrap to prevent drying. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run though machine. Fold in half, end to end, and run through machine again. Continue, adjusting to next-narrower setting after every 4 or 5 passes and dusting with all purpose flour as needed to keep from sticking, until sheet is 22 to 24 inches long and about 1/16 inch thick. Cover with plastic wrap to prevent drying. Roll out second dough strip to same length and thickness.

   Step 5

   Drop cheese or chocolate filling onto 1 dough strip by heaping teaspoonfuls, spacing about 1½ inches apart. Place ½ mint leaf on each mound of cheese filling. Brush dough around filling with beaten egg. Top with second dough strip; press dough around mounds to seal. Using pastry wheel or 2-inch round or square ravioli cutter, cut out sebadas. Transfer to prepared sheet.

   Step 6

   Repeat with remaining dough and cheese or chocolate filling.

   Step 7

   Pour oil into heavy large skillet. Place deep-fry thermometer in oil (leaning top over rim of skillet) and heat to 375°F over medium-high heat. Working in batches, fry sebadas until dough is crisp and golden and filling is cooked through, about 1 minute per side. Transfer to paper towels and drain.

   Step 8

   Arrange sebadas on platter. Sprinkle with sugar; serve with chestnut honey.

   Do Ahead: Can be made 2 hours ahead. Cover loosely with towel and let stand at room temperature.