Ricotta citrus purses

The ricotta in this dessert makes it almost a savoury but the citrus gives it more of a pudding flavour.

Preparation Time: 10 Mins

Cooking Time: 15 Mins

Total Time: 30 Mins

Ingredients

For 2 servings…

4 sheets           Filo pastry  - 20 cm square              

25 gms              Butter  - melted   

For the filling

60 gms              Ricotta     

10 gm                Almonds  - ground              

½ tsp                 Sugar  - caster       

6 gms                Candied peel         

½                         Orange  - zest of, grated   

To decorate

                            Sugar  - icing          

Method

Mix the filling ingredients together.

Lay a filo square on a board and brush with melted butter, lay the second sheet on top and brush it with melted butter.  Repeat for the second purse.

Divide the filling into 2 and place a portion in the middle of one of the pastries.  Draw the corners into the middle with the sides to form a purse and squeeze together to seal.

Repeat with the remaining purse.  Place them on a baking tray, brush with remaining butter and place them in the oven for 15 minutes, until golden.

Transfer to a wire rack to cool, dust with icing sugar and serve.

Variations

Add a spoonful of honey to the filling if a sweeter dessert is preferred.

Wine recommendations

Generally, a sweet white wine is a citrus taste.

Conventional

      Monbazillac

Interesting

      Muscat de Beaumes-de-Venise

Adventurous

      Moscatel Sherry