Phyllo Pastry With Fresh Figs And Ricotta Recipes

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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

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 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

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