Honey Ricotta Turnovers

Preheat oven to 350 and line a couple of baking sheets with parchment.  In a small bowl, mix together the ricotta, sugar, vanilla, zest, egg and salt and set aside.  In a microwave proof bowl, melt the butter and honey, checking it and mixing it every 30 seconds or so.

I just used my counter and had everything ready so the phyllo didn’t really dry out at all.  Lay out one sheet and brush it with the butter and honey mixture, lay another over top the first and brush it as well and then repeat this a third time.  Cut the sheets crosswise into 4 rectangle sections and spoon about 2 tablespoons of the ricotta mixture at one end of each rectangle.  Fold over like a flag until the entire strip of phyllo is used.  Repeat with all of the turnovers, using 3 layers of phyllo each time and cutting the whole into 4 sections, for as many as you’d like (I made 16) and place them on the parchment when complete.  These could also be made ahead and frozen and then cooked from frozen.

Use any remaining butter and honey mixture to brush the tops of each turnover and bake for about 20 minutes.  They’ll be beautifully puffed and brown when done and they are best served warm.