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Phyllo Pastry With Fresh Figs and Ricotta

5.0(170)

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.

by David Tanis

Open original recipe

Finger Foods, Pastries, Appetizer, Dessert

Servings

—

Total time

Calories / serving

254 kcal

Ingredients (11)

1 cup ricottaricotta
Zest of 1 lemonlemon
1 tablespoon lemon juicelemon-juice
1/8 teaspoon almond extractalmond-extract
2 tablespoons sugarsugar
6 sheets phyllo dough
1 1/2 sticks (12 tablespoons) unsalted butter, meltedbutter
12 ripe figsfig
Sugar for sprinklingsugar
1/4 cup raw almonds, toasted and roughly choppedalmond
1/4 cup warm honey for drizzlinghoney

Instructions (4 steps)

01Make the ricotta filling:: In a mixing bowl, combine ricotta, lemon zest and juice, almond extract and sugar. Stir well and set aside.
02Make the pastries:: 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.

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