Honey ricotta turnovers

By taniaf

Ingredients

• 3/4 cup ricotta
• 3 tbsp sugar
• 1/4 tsp vanilla
• 1 tsp lemon or orange zest
• 1 egg
• Salt
• 1/4 cup butter
• 2 tbsp honey
• 6 sheets phyllo dough, thawed

Details

Servings 4

Preparation

Step 1

Preheat oven to 350. In a small bowl, combine ricotta, sugar, vanilla, zest, egg, and pinch of salt. Mix well to combine. In another bowl, melt butter and honey in microwave until melted, stir well to combine.
Lay 1 sheet phyllo out, keeping others covered. Using a pastry brush, brush with honey mixture. Lay 2 more sheets on top, brushing each with honey mix. Cut crosswise into 4 rectangles. Place 2 tbsp ricotta mix at one end of each rectangle. Gently fold phyllo around ricotta diagonally, like a flag. Continue folding, alternating corners, making sure filling is enclosed, until the end of phyllo. Trim off excess.
Transfer to a lined baking sheet. Repeat with 3 more sheets of phyllo. Bake until golden brown, 30-35 minutes. Serve warm with more honey.