Ricotta cheese has a sweet side. A classic Italian dessert flavor, ricotta cheese can be stuffed in cannolis, layered in cheesecakes, drizzled with honey. Using the last of my homemade ricotta, I combined honey, nuts, lemon juice, and a dash of nutella in a crisp, buttery phyllo shell for a sweet twist on this savory staple.
Ingredients (makes 4 tarts)
2 sheets phyllo dough
1 Tbs. butter, melted
1 cup ricotta (try the 51 Porter homemade version)
1 Tbs. honey
1Tbs. chopped nuts
1 tsp. lemon juice
Candied Orange or Lemon Peel (optional)
Preheat oven to 350 degrees. Lay one sheet of phyllo out and brush with melted butter. Layer the second sheet of phyllo on top and brush with butter. Fold the phyllo stack in half and cut into 4 squares. Fit each square into an oven safe dish (ramekins or cupcake pans work great) so that it forms a bowl shape. Bake at 350 degrees for about 10 minutes or until golden brown.
Meanwhile, combine ricotta, honey, nuts, and lemon juice.
To plate, heat about 3 Tbs. nutella. Place one phyllo shell on a plate, scoop ¼ of the ricotta mixture into the phyllo cup and drizzle with nutella. Top with candied orange or lemon peel.