Ricotta Fig Phyllo Cups
September 04, 2016
Chicanery:
[shi-key-nuh-ree]
noun
1. trickery or deception by quibbling or sophistry
2. a quibble or subterfuge used to trick, deceive, or evade.
------
This is a great dessert if you've misled your dinner guests into believing your culinary skills are a little more advanced than "I've figured out how to mince garlic without losing a finger."
It looks a lot more complicated and time consuming than it really is, so if you have guests that need impressing, remember this recipe!
Recipe is from the Sea Salt Sweet cookbook (bakebook?) by Heather Baird.
Recipe
Ingredients:
- Unsalted butter, for ramekins
- 1/2 cup of ricotta cheese
- 1/4 cup of heavy whipping cream
- 2 tablespoons of granulated sugar
- 1/2 teaspoon of pure vanilla extract
- 1/16 teaspoon of fine-grain sea salt
- 6 sheets of frozen phyllo dough, thawed
- 3 tablespoons of unsalted butter, melted
- 12 fresh figs, quartered
- 6 tablespoons of chopped walnuts, toasted
- 1/2 cup of wildflower honey (I used regular honey, wildflower was super expensive)
Directions:
01. Preheat the oven to 350°F/180°C.
02. Butter six round ramekins and set aside. (I only have four ramekins, so I did two sets of three in the oven. If you do this, make sure to cover the waiting phyllo sheets with a damp paper towel.)
03. Place the ricotta and heavy whipping cream in a small to medium mixing bowl. Beat the mixture on medium speed with an electric mixer, gradually adding the sugar, until the mixture is thickened and has soft peaks.
04. Add the vanilla and salt; mix well. Cover the mixture and chill while the other elements are prepared.
05. Stack 2 phyllo sheets on a work surface and cover the remaining sheets with a damp paper towel to prevent the dough from drying.
06. Brush the sheets evenly with some of the melted butter.
07. Top the buttered phyllo sheets with 2 more sheets of phyllo and brush with butter as before.
08.Top with the last 2 phyllo sheets and gently press all the layers together.
09. Cut the phyllo stacks into six rectangles. 10. Carefully fit a rectangle of phyllo into each buttered ramekin, creating a phyllo cup. The phyllo will slightly extend over the top of each ramekin. (This is the second hardest part of the recipe)
11. Place the ramekins on a baking sheet and transfer to the oven.
12. . Bake for 20 minutes, or until the phyllo dough cups are crisp and golden.
13. Allow the phyllo cups to cool for 5 minutes inside the ramekins, then gently remove them and place them on a cooling rack. (This is the hardest part) The cups may also be kept inside the ramekins for serving, if you prefer.
14. Just before serving, divide the ricotta mixture evenly among the cups.
Top each basket with 2 quartered figs. Sprinkle 1 tablespoon of toasted walnut pieces over each cup and drizzle each cup with honey.
15. Serve immediately and impress your guests!
Hope everyone has had a good day.
Click "L" for a larger view.
Ricotta Fig Phyllo Cups
September 04, 2016
Chicanery:
[shi-key-nuh-ree]
noun
1. trickery or deception by quibbling or sophistry
2. a quibble or subterfuge used to trick, deceive, or evade.
------
This is a great dessert if you've misled your dinner guests into believing your culinary skills are a little more advanced than "I've figured out how to mince garlic without losing a finger."
It looks a lot more complicated and time consuming than it really is, so if you have guests that need impressing, remember this recipe!
Recipe is from the Sea Salt Sweet cookbook (bakebook?) by Heather Baird.
Recipe
Ingredients:
- Unsalted butter, for ramekins
- 1/2 cup of ricotta cheese
- 1/4 cup of heavy whipping cream
- 2 tablespoons of granulated sugar
- 1/2 teaspoon of pure vanilla extract
- 1/16 teaspoon of fine-grain sea salt
- 6 sheets of frozen phyllo dough, thawed
- 3 tablespoons of unsalted butter, melted
- 12 fresh figs, quartered
- 6 tablespoons of chopped walnuts, toasted
- 1/2 cup of wildflower honey (I used regular honey, wildflower was super expensive)
Directions:
01. Preheat the oven to 350°F/180°C.
02. Butter six round ramekins and set aside. (I only have four ramekins, so I did two sets of three in the oven. If you do this, make sure to cover the waiting phyllo sheets with a damp paper towel.)
03. Place the ricotta and heavy whipping cream in a small to medium mixing bowl. Beat the mixture on medium speed with an electric mixer, gradually adding the sugar, until the mixture is thickened and has soft peaks.
04. Add the vanilla and salt; mix well. Cover the mixture and chill while the other elements are prepared.
05. Stack 2 phyllo sheets on a work surface and cover the remaining sheets with a damp paper towel to prevent the dough from drying.
06. Brush the sheets evenly with some of the melted butter.
07. Top the buttered phyllo sheets with 2 more sheets of phyllo and brush with butter as before.
08.Top with the last 2 phyllo sheets and gently press all the layers together.
09. Cut the phyllo stacks into six rectangles. 10. Carefully fit a rectangle of phyllo into each buttered ramekin, creating a phyllo cup. The phyllo will slightly extend over the top of each ramekin. (This is the second hardest part of the recipe)
11. Place the ramekins on a baking sheet and transfer to the oven.
12. . Bake for 20 minutes, or until the phyllo dough cups are crisp and golden.
13. Allow the phyllo cups to cool for 5 minutes inside the ramekins, then gently remove them and place them on a cooling rack. (This is the hardest part) The cups may also be kept inside the ramekins for serving, if you prefer.
14. Just before serving, divide the ricotta mixture evenly among the cups.
Top each basket with 2 quartered figs. Sprinkle 1 tablespoon of toasted walnut pieces over each cup and drizzle each cup with honey.
15. Serve immediately and impress your guests!
Hope everyone has had a good day.
Click "L" for a larger view.