Honey Ricotta Filo Turnovers Recipes

HONEY-RICOTTA TURNOVERS

Honey-Ricotta Turnovers image

Recreating your favorite ethnic pastry at home is easy with this easy recipe -- you can even fill, shape, and freeze the turnovers for up to a month, then bake them from frozen.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 45m

Number Of Ingredients 9

Ingredients

3/4 cup whole-milk ricotta
3 tablespoons sugar
1/4 teaspoon pure vanilla extract
1 teaspoon lemon or orange zest (optional)
1 large egg
Coarse salt
1/4 cup ( 1/2 stick) unsalted butter
2 tablespoons honey, plus more for serving
6 sheets frozen phyllo dough, thawed

Steps:

Preheat oven to 350 degrees. In a small bowl, combine ricotta, sugar, vanilla, zest (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 2 tablespoons ricotta mixture at one end of each rectangle; gently fold phyllo around ricotta like a flag. Transfer to a parchment-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.

Nutrition Facts : Calories 354 g, Fat 20 g, Protein 9 g

CHERRY RICOTTA TURNOVERS

Cherry Ricotta Turnovers image

Working with phyllo dough is the perfect occasion for letting go of any judgment about yourself and your skills. First, it must be said that buying frozen phyllo, instead of making it from scratch, is perfectly acceptable. You'll never catch any shade from me. Second, it is exceptionally forgiving. Yes, it rips. It folds over onto itself. It looks messy. But if you just slather each layer with butter, the whole thing will come together like a dream. And the ragged bits only add to the beauty of the final product. Just let the praise roll in. You deserve it.

Provided by Samantha Seneviratne

Time 1h5m

Yield 8 turnovers

Number Of Ingredients 11

Ingredients

1/2 cup well-drained ricotta cheese
1/4 cup confectioners' sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of ground cloves
16 sheets phyllo, thawed (from a 1-pound box)
1/2 cup (1 stick) unsalted butter, melted
Granulated sugar for sprinkling
4 1/2 ounces sweet cherries, pitted and chopped (about 1/2 cup)
Honey for drizzling (optional)

Steps:

Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
In a small bowl, fold together the ricotta, confectioners' sugar, egg yolk, vanilla, cinnamon, and cloves.
Cut the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Cover with a barely damp towel while you work.
Set a strip on a work surface, with the long side facing you, and brush the entire strip with melted butter. Sprinkle evenly with granulated sugar, then top with another strip.
Brush the top with butter. Top with 1 tablespoon of the ricotta filling and 1 tablespoon of the cherries in the center about 1 inch from the left-side end. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle.
Now, gently grab the bottom left corner and lift it up to meet the top edge and wrap the triangle one more time.
Brush the top with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, until the sheet is completely folded into a large triangle. Transfer to 1 of the prepared baking sheets. Repeat with the remaining phyllo, butter, sugar and filling.
Sprinkle the turnovers with granulated sugar. With a sharp paring knife, cut a small slit in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 25 minutes. Let cool for a few minutes before serving. Drizzle with honey to serve, if you like.

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