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Jun 25

Honey Ricotta Turnovers

homemade 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.

homemade turnovers honey ricotta turnovers honey ricotta turnovers honey ricotta turnovers

 

Read on for the recipe…

Honey Ricotta Turnovers
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.
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!
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/

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