Honey Ricotta Turnovers

These recipe posts are always dangerous for me as I’m typically the only one in our house who has a sweet tooth. But last Friday, I whipped up these honey ricotta turnovers to bring to my sister’s. I only packed a few for us to enjoy as a midnight snack, and when I returned home on Saturday the remaining batch had been completely devoured. With a guilty look on his face, Justin proclaimed that they were “the best thing that I ever made”*, which flat out means that this recipe is share worthy.

Read on for the recipe…

Honey Ricotta Turnovers

2015-06-23 21:18:42

Serves 12

A wonderful addition to your afternoon tea, or as a sweet treat at breakfast.

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Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

118 calories

12 g

34 g

7 g

3 g

4 g

41 g

78 g

6 g

0 g

2 g

Nutrition Facts

Serving Size

41g

Servings

12

Amount Per Serving

Calories 118

Calories from Fat 60

% Daily Value *

Total Fat 7g

10%

Saturated Fat 4g

20%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 2g

Cholesterol 34mg

11%

Sodium 78mg

3%

Total Carbohydrates 12g

4%

Dietary Fiber 0g

1%

Sugars 6g

Protein 3g

Vitamin A

4%

Vitamin C

0%

Calcium

4%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 3/4 cup ricotta
2. 3 Tbsp. sugar
3. 1/4 tsp. pure vanilla extract
4. 1 large egg
5. Coarse salt
6. 1/4 cup (1/2 stick) unsalted butter
7. 2 Tbsp. honey, plus more to drizzle
8. 6 sheets frozen phyllo dough, thawed

Instructions

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine the ricotta, sugar, vanilla, egg and salt.
3. Melt together the butter and honey.
4. Lay out your first sheet of phyllo and brush with butter mixture. Place second sheet on top and brush with mixture. Repeat with third sheet.
5. Cut your dough crosswise into 6 rectangles. Place a tablespoon of ricotta mixture in the top corner of your first rectangle and fold like so. Repeat with remaining 5 rectangles.
6. Repeat with remaining 3 sheets of phyllo.
7. Place triangles on a lined cookie sheet, brush with remaining butter mixture and bake for 25 minutes until puffy and crispy.
8. Enjoy!

By Lark & Linen

Adapted from Martha Stewart

beta

calories

118

fat

7g

protein

3g

carbs

12g

more

Adapted from Martha Stewart

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/