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.

Ingredients

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

Directions

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.

Enjoy!

Almond Cheesecake

Taste of Home again comes to the rescue with this adapted recipe from a Ms. Brenda Clifford of Kansas.

Ingredients

For Crust
1 1/4 cup crushed Nilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted

For Filling
4 packages (8 oz each) cream cheese, softened
1 1/4 cup sugar
4 eggs, lightly beaten
1 1/2 tsp. almond extract
1 tsp. vanilla extract

For Topping
2 cups (16 oz. container) sour cream
1/4 cup sugar
1 tsp. vanilla extract
1/8 cup sliced almonds


Directions

Preheat oven to 350 degrees F.

In a food processor, pulse to crush the wafers, then remove to a small bowl. Add in almonds to the food processor, and pulse to chop up the almonds as well. Add the almonds to the crushed cookies in the bowl, and add in the sugar and melted butter till fully incorporated. Butter a 10" springform, press the almond-butter-cookie mixture into the bottom of the pan, then set aside.

In a large bowl, beat cream cheese and sugar until smooth. Add egg, then beat on low speed until just combined. Stir in almond and vanilla extracts, then pour the cream cheese mixture into the springform pan, over the crust. Place the springform pan on top of a baking sheet, then place in the oven.

Bake for 50-55 minutes or until the cheesecake is almost set in the middle. Remove from the oven (keep oven on) and let sit for five minutes. Combine the sour cream, sugar and vanilla, then spoon the mixture onto the top of the cheesecake. Spread the mixture evenly across the top of the cheesecake. Sprinkle the almond slices on top of the cheesecake evenly, then place it back in the oven for another 5-10 minutes until completely set.

Remove from oven, and let cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the springform pan to loosen. Cool completely to serve, or refrigerate overnight. Just before serving, remove the springform pan sides to serve. You can also serve this with fresh berries. (I chose to finely cut strawberries, and sprinkle them with a bit of balsamic vinegar and sugar. Mash together, then serve with the cheesecake.)

Yields approximately 14-16 servings.