I decided to do a little bit of baking recently. I was feeling a bit nostalgic…I was recently dreaming about the amazing ricotta and chocolate filled brioche donut (called the Sicilian Iris) we enjoyed at The Purple Pig in Chicago about a year ago, and thought I’d whip something up with similar flavors.
Enter: the Honey Ricotta Phyllo Turnovers I spotted on Ang Sarap, which were initially adapted from a Martha Stewart recipe. I figured I would tweak the recipe a bit to add chocolate: easy peasy. However, once I began to make the filling as instructed, it became clear it wasn’t going to work out. The filling was extremely runny and would not have stayed inside the phyllo dough turnovers; it wasn’t the fluffy texture I knew the ricotta mixture should be. So, I fiddled around a bit and figured out the proportions I needed to create a light and fluffy ricotta filling for my turnovers. Mixed with bitter dark chocolate chips and a drizzle of honey, these little babies turned out pretty darn fantastic, if I do say so myself. You’ve got the crispy yet flaky outer crust, the creamy interior, and slightly sticky ooze of honey. I’m drooling just thinking about these again!
I loved these turnovers on their own, but I could also see adding some seasonal fruit alongside to add even more goodness. Berries in the summer…perhaps some poached pear or apple in the fall? I have a feeling I’ll be trying out some new varieties…
Do you have a favorite recipe to make with phyllo dough?
Ricotta Chocolate Chip Turnovers with Honey
***Makes 10 turnovers***
Adapted from Ang Sarap and Martha Stewart
15 sheets phyllo dough
15oz ricotta cheese (I use reduced fat)
3 tbsp brown sugar
1/4 tsp vanilla
1/2 cup melted butter
Mini chocolate chips (about 15-20 for each turnover)
4 tbsp honey, plus more to drizzle
1. Preheat the oven to 350° F. Spread a large sheet of wax paper on a working surface, or prepare a cutting board to work on.
2. Combine the ricotta cheese, brown sugar, vanilla, and egg in a large bowl. Mix well to combine. Set aside.
3. Melt the butter with the 4 tbsp of honey in a microwave safe dish. Separate a single layer of phyllo dough and lay it on your work surface. Use a pastry brush and lightly dip the bristles into the butter/honey mixture. Spread a light layer over the top of the phyllo dough sheet. Add a second sheet, and repeat the butter/honey brushing. Finally, layer a 3rd sheet on top.
4. Use a pizza wheel to cut the phyllo dough stack lengthwise, creating two long strips about 3-4 inches wide. On the bottom of the phyllo strip, leave a triangle shape in the bottom corner open (in your head, eyeball a square at the bottom, and “cut” diagonally across. Leave the bottom triangle open). Then, scoop about 2 tablespoons of ricotta filling into the top half of the “triangle” and sprinkle with chocolate chips. Quickly fold the bottom corner over the top of the filling, then continue folding in a triangular shape, similar to how you would fold a flag. This method will hold the ricotta filling inside the turnover securely. When you reach the end of the phyllo strip, brush a small amount of the butter/honey mixture to seal the ends. Set aside on a baking sheet.
5. Repeat the process until you have used up the phyllo sheets (you should have 10 turnovers). Arrange evenly on a baking sheet, then bake for 30-35 minutes, or until phyllo dough is golden brown. Serve warm with a drizzle of honey on top – enjoy!