Sweet Ricotta Phyllo Pastries with Rose Water Syrup
Indulge in these delightful Sweet Ricotta Phyllo Pastries, a labor of love that transforms a simple strip of phyllo dough into an exquisite treat filled with creamy, sweet ricotta and aromatic rose water. This recipe invites you to partake in a hands-on journey of culinary craftsmanship, as you carefully hand-fold each triangle, creating an elegant presentation perfect for any occasion. After baking to a golden crisp, these triangles can be enjoyed warm or at room temperature, making them versatile for gatherings or leisurely afternoons. For an added level of decadence, serve them drizzled in a chilled rose water syrup that infuses floral notes and sweetness, meticulously prepared ahead of time to enhance your dessert experience. Enjoy up to 81 triangles, perfect for sharing with friends and family, or save some for a sweet moment alone.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
whole milk
1 cup (brought to a boil)
cream of rice
1/4 cup (mixed into hot milk)
sugar
2 tablespoons (added to cereal mixture)
whole milk ricotta cheese
15 ounces (about 2 cups, combined with rose water)
rose water
1 1/2 tablespoons (mixed into ricotta)
phyllo dough
1/2 lb (thawed according to package directions)
unsalted butter
6 tablespoons (melted)
vegetable oil
6 tablespoons (mixed with melted butter)
ground cinnamon
to taste (to sprinkle on served pastries)
rose-water syrup
to drizzle (prepared in advance and chilled)
Instructions
1
In a medium saucepan, bring the whole milk to a gentle boil over medium heat. Stir in the cream of rice and sugar, mixing well until fully incorporated. Remove the saucepan from heat and cover it, allowing it to sit for about 3 minutes to thicken.
2
In a large mixing bowl, combine the ricotta cheese and rose water, blending well with the thickened cream of rice mixture. Set aside.
3
Prepare the phyllo dough by unrolling it on a clean counter and smoothing it out gently with dry hands. Cut the phyllo in half widthwise using kitchen scissors or a very sharp knife.
4
Wrap one half carefully in plastic wrap or aluminum foil (to keep refrigerated for up to one week) and set aside. For the other half, cut it lengthwise into three equal strips, each about 3 inches wide and 12 inches long. Stack the strips and cover with a damp towel to keep them moist.
5
Preheat your oven to 300°F (150°C) for 15 minutes. In a small bowl, mix together the melted butter and vegetable oil.
6
Take one strip of phyllo dough and lay it vertically on your work surface. Cover the remaining strips with the damp towel. Using a pastry brush, lightly coat the entire strip with the butter-oil mixture.
7
At the bottom left corner, place 1 teaspoon of the ricotta filling. Fold the bottom right corner over the filling diagonally to the left, forming a triangle. Continue folding the triangle over itself, creating a neat shape while brushing additional butter-oil mixture if the phyllo starts to dry.
8
Once you reach the end of the strip, brush the loose edges with the butter-oil mixture to seal. At this point, you can freeze the triangles for later use, carefully stacking them in a large container separated by wax paper. Arrange the triangles on an ungreased baking sheet about 1 inch apart.
9
Bake the pastries for 12-15 minutes until they are slightly golden and crisp (add 3-5 minutes if baking from frozen). Serve warm or at room temperature, drizzled with the chilled rose water syrup and a sprinkle of ground cinnamon. They can be stored in the refrigerator for up to 3 days and reheated in the oven for a few minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sweet Ricotta Phyllo Pastries?
They are elegant, hand-folded triangle pastries filled with creamy sweet ricotta and flavored with rose water syrup.
How many triangles does this recipe yield?
This recipe produces up to 81 individual triangles, making it perfect for sharing.
What ingredients are needed for the ricotta filling?
The filling consists of whole milk, cream of rice, sugar, whole milk ricotta cheese, and rose water.
What temperature should the oven be preheated to?
The oven should be preheated to 300 degrees Fahrenheit or 150 degrees Celsius for 15 minutes before baking.
How long do I bake the pastries?
Bake the pastries for 12 to 15 minutes until they are slightly golden and crisp.
Can I freeze the pastries before baking?
Yes, you can freeze the folded triangles in a large container separated by wax paper for later use.
How long do I bake the pastries if they are frozen?
Add an additional 3 to 5 minutes to the standard baking time when baking from frozen.
What is the best way to store leftover pastries?
They can be stored in the refrigerator for up to 3 days.
How do I reheat the pastries?
Reheat them in the oven for a few minutes before serving to ensure they remain crisp.
How do I prepare the phyllo dough for folding?
Cut the phyllo in half widthwise, then cut the half into three equal strips about 3 inches wide and 12 inches long.
What keeps the phyllo dough moist while working?
Cover the dough strips with a damp towel to prevent them from drying out and becoming brittle.
What is used to coat the phyllo strips?
A mixture of 6 tablespoons of melted unsalted butter and 6 tablespoons of vegetable oil is brushed onto the strips.
How much filling should I put in each pastry?
Place 1 teaspoon of the ricotta filling at the bottom left corner of each phyllo strip.
How do I fold the phyllo into a triangle shape?
Fold the bottom right corner over the filling diagonally to the left to form a triangle, then continue folding it over itself.
Should the rose water syrup be served warm?
No, for the best experience, the rose water syrup should be prepared in advance and served chilled.
What garnish is recommended for these pastries?
Serve them drizzled with rose water syrup and a light sprinkle of ground cinnamon.
What type of ricotta is required for this recipe?
The recipe calls for 15 ounces (about 2 cups) of whole milk ricotta cheese.
How do I thicken the milk base for the filling?
Bring whole milk to a boil, stir in cream of rice and sugar, then remove from heat and let it sit covered for 3 minutes.
Should I grease the baking sheet?
No, arrange the triangles on an ungreased baking sheet about 1 inch apart.
How long can I keep the unused half of the phyllo dough?
The unused half can be refrigerated for up to one week if wrapped carefully in plastic wrap or aluminum foil.
What tools are best for cutting the phyllo?
Use kitchen scissors or a very sharp knife to ensure clean cuts through the delicate phyllo layers.
Can these pastries be served at room temperature?
Yes, they are versatile and can be enjoyed either warm or at room temperature.
What is the first step in making the ricotta filling?
The first step is to bring 1 cup of whole milk to a gentle boil in a medium saucepan over medium heat.
How do I seal the edges of the pastry before baking?
Once you reach the end of the strip, brush the loose edges with the butter-oil mixture to seal them.
What floral flavor is highlighted in this dessert?
Rose water is used in both the ricotta filling and the finishing syrup for a floral aroma.
What is the purpose of the cream of rice?
It acts as a thickening agent for the milk and sugar mixture before it is blended with the ricotta.
How much sugar is used in the filling?
2 tablespoons of sugar are added to the milk and cream of rice mixture.
How much rose water goes into the ricotta?
1.5 tablespoons of rose water are mixed into the ricotta and cereal mixture.
Is this a traditional Middle Eastern dish?
Yes, the use of phyllo, rose water, and syrup makes it a traditional-style Middle Eastern sweet.
Can I use only butter for brushing the dough?
The recipe specifies a blend of melted butter and vegetable oil, which helps achieve the desired crispness.