Phyllo Pastry With Fresh Figs And Ricotta Recipes

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RICOTTA FILO CAKE



Ricotta Filo Cake image

Give the cheesecake time to cool down before you slice it. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft, creamy cheesecake. This is lighter and less rich than most.

Provided by nigel slater

Categories     HarperCollins     Dessert     Christmas     Winter     Cheesecake     Cheese     Ricotta     Phyllo/Puff Pastry Dough     Bake     Citrus     Raisin     Honey     Almond     Nut

Yield 6 servings

Number Of Ingredients 21

90g butter
200g fillo pastry sheets
500g ricotta
3 eggs
3 egg yolks
2 Tbsp honey
A pinch of ground cinnamon
50g granulated sugar
75g candied citrus peel
75g golden raisins
Finely grated zest of a lemon
Finely grated zest of an orange
2 level Tbsp all-purpose flour
Vanilla extract
70g ground almonds
To finish:
3 Tbsp honey
3 Tbsp chopped candied citrus peel
Confectioners' sugar
Special Equipment
You will also need a 20cm (8-inch) tart tin with a removable base.

Steps:

  • Set the oven at 350°F/180°C/Gas 4. Melt the butter in a small pan. Place a baking sheet in the oven. Line the tart tin with a double sheet of filo, letting it fall over the edges. Brush with some of the butter, then continue with all the sheets of filo, letting the pastry overhang the tin where necessary and generously brushing them with butter as you go.
  • Put the ricotta, eggs, egg yolks, honey, cinnamon and granulated sugar into the bowl of a food mixer and combine to a smooth cream. Fold in the candied peel, raisins, finely grated citrus zest, flour, a capful of vanilla extract and, lastly, the ground almonds. Using a rubber spatula, scrape the mixture into the lined tin, smooth flat, then gently fold the overhanging pastry sheets to the middle, curling them over as you go to make loose rosettes of pastry. Bake for forty to fifty minutes, until the pastry is crisp and the filling lightly firm to the touch.
  • To finish:
  • Remove the cheesecake from the oven. Melt the honey in a small saucepan, stir in the candied peel, then spoon over the pastry. Dust with icing sugar and leave to cool before slicing.

MILLEFEUILLE OF FRESH FIGS AND RICOTTA



Millefeuille of Fresh Figs and Ricotta image

Not a fin in sight here-just a light, sweet finish to a healthy meal.

Provided by Anita Lo

Yield Makes 8 servings

Number Of Ingredients 12

4 sheets phyllo dough, thawed according to package directions
3 tablespoons unsalted butter, melted, divided
4 teaspoons sugar, divided
1 1/2 cups part-skim ricotta
1/4 cup sugar
Zest of 2 lemons
Fresh lemon juice
1 cup balsamic vinegar
1 tablespoon sugar
16 black mission figs, sliced
Freshly ground black pepper
1 tablespoon pine nuts, toasted 10 minutes in a cast-iron skillet

Steps:

  • Heat oven to 325°F.
  • Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top. (Cover remaining phyllo with a damp cloth.) Brush phyllo with butter and sprinkle on 1 teaspoon sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes.
  • Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste. Sauce: Bring vinegar and sugar to a boil in a small saucepan; continue to boil until reduced and slightly syrupy, 5 to 7 minutes. Assembly: Place a dab of ricotta mix on a plate. Top with 1 phyllo square, 1 tbsp ricotta and fig slices. Repeat for a total of 4 layers. Sprinkle with black pepper. Drizzle plate with balsamic reduction and scatter pine nuts around. Repeat.

PHYLLO PASTRY WITH FRESH FIGS AND RICOTTA



Phyllo Pastry With Fresh Figs and Ricotta image

For an impressive dessert, try these flaky phyllo pastries, which are not at all difficult to make. Form little packages of phyllo leaves brushed with butter, add a smear of sweetened ricotta and top them with ripe figs cut into star shapes. Lightly sugared, baked and drizzled with honey, they are a cross-cultural pleasure, almost like a French tartlet, but with Middle Eastern undertones. Each pastry requires just one sheet of dough. Any remaining leaves can be carefully wrapped and refrozen.

Provided by David Tanis

Categories     finger foods, pastries, appetizer, dessert

Time 1h

Number Of Ingredients 11

1 cup ricotta
Zest of 1 lemon
1 tablespoon lemon juice
1/8 teaspoon almond extract
2 tablespoons sugar
6 sheets phyllo dough
1 1/2 sticks (12 tablespoons) unsalted butter, melted
12 ripe figs
Sugar for sprinkling
1/4 cup raw almonds, toasted and roughly chopped
1/4 cup warm honey for drizzling

Steps:

  • In a mixing bowl, combine ricotta, lemon zest and juice, almond extract and sugar. Stir well and set aside.
  • Lay 1 sheet phyllo dough horizontally on a flat surface. Brush lightly with butter. Fold phyllo in half, left to right, and brush the top lightly with butter. Then fold phyllo in half, top to bottom, and brush the top lightly with butter again. Fold once more, left to right. You should have a 4-by-6-inch rectangle. Brush top with butter and trim edges. Repeat with remaining 5 sheets phyllo, using 2 tablespoons butter per pastry. Lay pastry packages on a parchment-lined baking sheet and heat oven to 375 degrees.
  • Spread each pastry package with a generous tablespoon of ricotta filling. Snip stems from figs and open them into star shapes by cutting from stem end in quarters, nearly to the bottom of the fig. Top each pastry package with 2 figs. Sprinkle 1 teaspoon sugar over each package.
  • Bake for 15 minutes or until golden and crisp. Remove from oven, sprinkle with chopped almonds and drizzle lightly with honey. Serve at room temperature. If desired, cut pastries in half to make 12 small servings.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 79 milligrams, Sugar 13 grams, TransFat 1 gram

PHYLLO RICOTTA TORTE WITH SPRING HERBS



Phyllo Ricotta Torte With Spring Herbs image

This buttery, golden phyllo torte is filled with ricotta and seasoned with spring herbs, prosciutto, pecorino Romano and ricotta salata. Cubes of fresh mozzarella add to the overall creaminess and lend a stretchy, gooey bite. It's a dish as convenient as it is stunning; you can assemble the torte up to 24 hours ahead and store it in the refrigerator until you're ready to bake. You may need to add a few minutes onto the baking time, so watch it closely toward the end. Then serve it for brunch, a light supper or as a first course at a dinner party.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, pastries, appetizer, main course

Time 2h

Yield 12 servings

Number Of Ingredients 10

1 1/2 pounds/680 grams/3 1/4 cups fresh whole-milk ricotta
1/2 cup/45 grams shredded ricotta salata
1/4 cup/28 grams pecorino Romano
3 large eggs
1 cup chopped soft spring herbs or baby greens (any combination of dill, mint, sorrel, chives, dandelion, parsley, arugula)
1 teaspoon ground black pepper
3/4 cup/1 1/2 sticks/170 grams unsalted butter, melted
1 1-pound box phyllo dough, thawed overnight in refrigerator
1/2 cup/70 grams diced prosciutto
1/2 cup/62 grams cubed mozzarella

Steps:

  • Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.
  • Brush Bundt pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
  • Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
  • Place pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.

Nutrition Facts : @context http, Calories 374, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 14 grams, Sodium 477 milligrams, Sugar 0 grams, TransFat 0 grams

PHYLLO TARTS WITH RICOTTA AND RASPBERRIES



Phyllo Tarts with Ricotta and Raspberries image

For the best texture in these flaky tarts, use low-fat ricotta rather than skim!

Provided by Violet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 10

5 sheets phyllo dough
2 tablespoons unsalted butter, melted
1 cup low-fat ricotta cheese
¼ cup white sugar
1 egg
½ teaspoon orange zest
½ teaspoon vanilla extract
1 pinch ground nutmeg
2 cups fresh raspberries
1 tablespoon confectioners' sugar for dusting

Steps:

  • Drain ricotta cheese in a sieve for 20 minutes; set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
  • Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
  • In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
  • Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.9 g, Cholesterol 41.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 11.7 g

HOMEMADE PHYLLO PASTRY



Homemade Phyllo Pastry image

Something I came across while living abroad. Many of the older generation living in the area referred to as the holy land, will use only the homemade version. I don't expect anyone to actually try it, but then again, one never knows. I personally prefer the homemade, as it has a fresher taste than commercially frozen fillo dough's, and the frozen kind can often break if opened too soon, or while warming to room temp, one became rather sticky on me. equipment needed: rolling pin, wooden dowel no less than 24 inches long and 3/4 inch diameter, large cloth, and wax paper.

Provided by alAmira

Categories     Greek

Time 30m

Yield 12 sheet layers fillo

Number Of Ingredients 4

4 cups flour
1 teaspoon salt
1 1/3 cups tepid water
1/4 cup olive oil

Steps:

  • Sift flour and salt into a mixing bowl and add the water with oil.
  • Stir until forms soft dough, then knead in the bowl about 10 minutes.
  • Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
  • When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
  • If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
  • Always bring to room temp before using.
  • Divide the pastry into 12 equal portions, shaping them into smooth balls.
  • Cover with a cloth, except the one you're working with.
  • Take a ball of dough, and shape it into a square.
  • Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
  • Dust again with flour.
  • Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
  • Keep hands on each side of the pastry.
  • Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
  • Unroll carefully.
  • After second rolling, the pastry should be about 10x12 inches.
  • Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
  • The edges can be given a final stretch with the fingertips.
  • You should wind up with a pastry that's 14x18 inches in size.
  • Place on a cloth, cover with wax paper and fold the cloth over the top.
  • Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
  • Use soon after making as they'll go sour if you keep them too long.
  • If desired, you can roll them out more thinly.
  • Repeating the dowel rolling process more will result in a thinner square each time.
  • Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
  • In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.

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