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Honey Ricotta Turnovers


  • Author: Meagan

Description

Doesn’t the name just want you to make them? it worked for me.  We had them for dinner tonight with Vegetarian Chili (more zucchini from our garden – it’s going to be a theme for a while), and the recipe is borrowed from an Everyday Food magazine.

I also attempted some pickled carrots today for the first time – we have so many carrots!, but I have to wait for a couple of weeks to see if they work and I’ll definitely post them if they do.

Last night was Winkler’s sausage (from Manitoba – very good!), banana bread (that I always seem to have in the freezer) and a Greek salad.  I don’t really use a recipe for my Greek salad, just chopped up red onion, tomatoes, cucumber, an orange or yellow pepper, kalamata olives if I’ve remembered them, and feta all doused with plain old balsamic vinegar – it’s how we’ve always made it, something that most likely started out of laziness and stuck – but it’s good!  I also made up a couple of lunch ready containers of salad – without the balsamic – for Brock and I for lunch today.  Lunch tomorrow will most likely be chili…

Make the turnovers!  Waverly thought they should be called ‘honey treats’ and both of the girls loved the fact that they were having dessert with dinner.


Scale

Ingredients

Honey Ricotta Turnovers

1 c. ricotta (ideally as dry as possible)

3 T. sugar AND 1/2 t. vanilla

Honey Ricotta Turnovers

zest from 1 lemon (or orange)

1 egg AND 1/4 t. salt

1/2 c. unsalted butter

3 T. honey

12 sheets of phyllo dough, thawed


Instructions

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.


  • Category: Phyllo, Ricotta
Meagan

Meagan

From Meagan's Kitchen

2 Comments

  • auntie jino says:

    OOOOHHH how I miss pickled carrots! When Tia has pickles she says they make her “leak”, pointing to her salivary glands. Through the eyes of little people, huh? x x

  • auntie jino says:

    OOOOHHH how I miss pickled carrots! When Tia has pickles she says they make her “leak”, pointing to her salivary glands. Through the eyes of little people, huh? x x this all looks delicious.

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