Monday, January 27, 2014

Honey Ricotta Turnovers

Adapted from Yummly, originally from the one and only Martha Stewart.

Add in some of your favorite fruit...this could be incredible with softened figs or berries.  I opted for a handful of mushed-up blackberries and am more than thankful I did.


3/4 c. ricotta
3 tblsp. sugar
1/4 tsp. vanilla extract
1 tsp. orange or lemon zest
Handful of berries (optional)
1 large egg
pinch of salt
1/4 cup (1/2 stick) of butter
2 tblsp. honey, plus more for serving
6 sheets frozen phyllo dough, thawed


Preheat oven to 350 F. In a small bowl, combine ricotta, sugar, vanilla, zest, fruit (if using), egg, and pinch of salt. Mix well to combine. In a microwave-safe bowl, microwave butter and honey on high until butter melts, 30 to 45 seconds. Stir well to combine. 

Lay 1 sheet phyllo on a work surface (cover other sheets with a lightly damp towel). Using a pastry brush, gently brush with honey mixture. Lay 2 more sheets phyllo on top, brushing each with honey mixture. Cut crosswise into 4 rectangles. Place spoonful of ricotta mixture at one end of each rectangle; gently fold phyllo around ricotta at a diagonal, and continue to fold it, maintaining its triangular shape, until you get to the end (similar to folding a flag). 

Transfer to a greased or lined baking sheet. Repeat with remaining 3 sheets phyllo. Bake until golden brown and shiny, 30 to 35 minutes. Serve warm, drizzled with more honey.


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