Honey Ricotta Filo Turnovers Recipes

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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

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.

MUSHROOM-AND-GOAT-CHEESE PURSES



Mushroom-and-Goat-Cheese Purses image

These tasty phyllo tarts are filled with goat cheese and lots of cooked mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 55m

Yield Makes 24

Number Of Ingredients 8

1 tablespoon unsalted butter, plus 1/2 stick melted
2 shallots, minced
4 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
10 cups chopped cremini or button mushrooms (about 1 1/2 pounds)
Salt and pepper
1 cup crumbled fresh goat cheese (4 ounces)
8 sheets frozen phyllo dough, thawed

Steps:

  • Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
  • Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
  • Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g

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