Ingredients
Scale
- 1 cup fresh ricotta cheese
- 1/2 cup shelled pistachios, finely chopped
- 1/4 cup honey
- 1 tablespoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 12 phyllo pastry sheets
- 1/4 cup melted unsalted butter
Feel free to substitute the pistachios with almonds or hazelnuts if you’re feeling adventurous, and a hint of orange zest can replace lemon for a different citrusy twist.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the ricotta, half of the pistachios, lemon zest, vanilla extract, and sea salt. Mix until smooth and well-blended.
- Lay out a sheet of phyllo pastry and lightly brush with melted butter. Place another sheet on top and repeat until you have a stack of three sheets.
- Cut the phyllo stack into four rectangles. Place a spoonful of the ricotta mixture on each rectangle and fold the edges over to form a neat parcel.
- Repeat with the remaining phyllo and ricotta mixture.
- Place the parcels on the prepared baking sheet and brush the tops with more melted butter.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and crisp.
- Drizzle with honey and sprinkle the remaining pistachios over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
