CHEESE PHYLLO SQUARES

By BobD

Ingredients

• 12 SERVINGS
• 2 lb whole-milk ricotta
• 2 large eggs, lightly beaten
• 1 cup confectioners sugar
• 1 teaspoon grated lemon zest
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup golden raisins
• 12 (17- by 12-inch) phyllo sheets, thawed if frozen
• 10 tablespoons unsalted butter, melted and cooled slightly
• 2 tablespoons fine dry bread crumbs

Details

Servings 12
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 400F with rack in middle. Butter a 13- by-9-inch baking pan.

Whisk together ricotta, eggs, confectioners sugar, zest, vanilla, and salt. Stir in raisins.

Keep stack of phyllo covered with 2 overlapping sheets of plastic wrap.

Lay 2 sheets of phyllo in bottom of baking pan, then brush top sheet generously with butter and fold in edges to fit into pan.

Sprinkle lightly with one third of bread crumbs. Make 2 more layers in same manner (6 sheets total).

Spread ricotta mixture over phyllo in pan. Top with a sheet of phyllo, then fold in edges to fit into pan and brush with butter.

Repeat with remaining 5 sheets. (For a neater appearance, fold edges of last sheet under.)

Cut into 12 squares through top layers of phyllo only with a sharp knife and bake until golden, puffed, and firm to the touch, 50 minutes to 1 hour.

Cool in pan on a rack. Serve warm or at room temperature.

COOKS NOTE: Filling can be made 1 day ahead and chilled. Bring to room temperature before using.