Description
Crispy phyllo rolls filled with a creamy sweet ricotta mixture, finished with a drizzle of honey and a sprinkle of crunchy nuts for a delightful dessert or snack.
Ingredients
Scale
- 1 cup ricotta cheese
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 8 sheets phyllo dough
- 4 tablespoons butter, melted
- 1/4 cup honey
- 1/4 cup chopped nuts (e.g., pistachios, walnuts, or almonds)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix ricotta, powdered sugar, and vanilla until smooth.
- Lay one phyllo sheet on a flat surface and brush with melted butter. Repeat layering and brushing with 3 more sheets (4 total).
- Cut the stacked phyllo into 4 equal rectangles.
- Place a spoonful of ricotta mixture on one end of each rectangle, fold the sides in, and roll tightly.
- Repeat with remaining phyllo and filling to make 8 rolls total.
- Place rolls seam-side down on the prepared baking sheet, brush tops with butter, and bake for 15–20 minutes or until golden brown.
- Drizzle with honey and sprinkle with chopped nuts and cinnamon while still warm. Serve immediately.
Notes
- Use full-fat ricotta for the creamiest texture.
- Phyllo dough dries out quickly—cover unused sheets with a damp towel.
- You can substitute maple syrup for honey if preferred.
- Best enjoyed warm, but can be stored and reheated in the oven.
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 8g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg