Today’s STEP: The Garage – Spend the weekend tidying up the garage, vacuuming out the car or even washing it!
Phyllo Dough… Have you seen it used in recipes or seen it in the freezer section at the grocery store? If you’re like me and didn’t really know anything about it, I’m here to fill you in.
The word phyllo means leaf in Greek and describes the paper-thin pieces of dough. When they are baked they become delicate, flaky, and wonderful. They can be used for sweet treats such as turnovers or savory dishes such spinach pie. So far I have only experimented with the sweet treats but I am excited to try other dishes as well.
This recipe is for Honey Ricotta Turnovers. I found it in the April 2010 issue of Everyday Food Magazine and they were so easy and SO good!
Printable Recipe Here
3/4 cup WHOLE-MILK RICOTTA
3 Tablespoons SUGAR
1/4 teaspoon PURE VANILLA EXTRACT
1 teaspoon LEMON or ORANGE ZEST (optional)
1 large EGG
1/4 cup unsalted BUTTER
2 Tablespoons HONEY, plus more for serving
6 sheets frozen PHYLLO DOUGH, thawed
Preheat oven to 350 degrees. In a small bowl, combine ricotta, sugar, vanilla, zest, egg, and pinch of salt. Mix well to combine. In a microwave-safe bowl, microwave butter and honey on high until butter melts, 30 to 45 seconds. Stir well to combine.
Lay 1 sheet phyllo on a work surface (cover other sheets with a lightly damp towel). Using a pastry brush, gently brush with honey mixture. Lay 2 more sheets phyllo on top, brushing each with honey mixture. Cut crosswise into 4 rectangles. Place 2 Tablespoons ricotta mixture at one end of each rectangle. Gently fold phyllo around ricotta, like a flag. Trim excess dough with a pizza cutter. Transfer to a parchment-lined baking sheet. Repeat with remaining 3 sheets of phyllo. Bake until golden brown and shiny, 30 to 35 minutes. Serve warm, drizzled with more honey. ENJOY!
Have you used phyllo dough before? If so, what did you make? If not, what have you seen made with phyllo dough that you think would be interesting to try?