Back to Honey-Ricotta Turnovers All Reviews for Honey-Ricotta Turnovers - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Honey-Ricotta Turnovers Recipe Summary total: 45 mins Servings: 4

Ingredients Ingredient Checklist 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 Coarse salt 1/4 cup ( 1/2 stick) unsalted butter 2 tablespoons honey, plus more for serving 6 sheets frozen phyllo dough, thawed

Cook’s Notes Forming the turnovers: Place filling at one end of rectangle, leaving top corner empty. Fold corner of dough over filling. Continue, alternating corners, making sure filling is enclosed, until you reach the end. Trim excess dough with a knife.

Gallery Honey-Ricotta Turnovers

Recipe Summary total: 45 mins Servings: 4

Honey-Ricotta Turnovers

Honey-Ricotta Turnovers

Honey-Ricotta Turnovers

Recipe Summary total: 45 mins Servings: 4

Recipe Summary

total: 45 mins

Servings: 4

total: 45 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • 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 Coarse salt 1/4 cup ( 1/2 stick) unsalted butter 2 tablespoons honey, plus more for serving 6 sheets frozen phyllo dough, thawed

Directions

Preheat oven to 350 degrees. In a small bowl, combine ricotta, sugar, vanilla, zest (if using), 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. Transfer to a parchment-lined baking sheet. Repeat with remaining 3 sheets phyllo. Bake until golden brown and shiny, 30 to 35 minutes. Serve warm, drizzled with more honey.

Cook’s Notes Forming the turnovers: Place filling at one end of rectangle, leaving top corner empty. Fold corner of dough over filling. Continue, alternating corners, making sure filling is enclosed, until you reach the end. Trim excess dough with a knife.

Cook’s Notes

Forming the turnovers: Place filling at one end of rectangle, leaving top corner empty. Fold corner of dough over filling. Continue, alternating corners, making sure filling is enclosed, until you reach the end. Trim excess dough with a knife.

Reviews (6)

 Add Rating & Review     52 Ratings   5 star values:        13    4 star values:        24    3 star values:        12    2 star values:        3    1 star values:        0

Reviews (6)

Add Rating & Review     52 Ratings   5 star values:        13    4 star values:        24    3 star values:        12    2 star values:        3    1 star values:        0

Add Rating & Review

52 Ratings 5 star values: 13 4 star values: 24 3 star values: 12 2 star values: 3 1 star values: 0

52 Ratings 5 star values: 13 4 star values: 24 3 star values: 12 2 star values: 3 1 star values: 0

52 Ratings 5 star values: 13 4 star values: 24 3 star values: 12 2 star values: 3 1 star values: 0

  • 5 star values: 13 4 star values: 24 3 star values: 12 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: Unrated       04/16/2017   I'm not sure why but my filling turned out very eggy. Did anyone else have this problem?  

Martha Stewart Member     Rating: Unrated       11/23/2012   These are a wonderful sweet addition - I would definitely use as a dessert, or with tea for an afternoon treat. They are best when eaten immediately, or at least same day.  

Martha Stewart Member     Rating: Unrated       03/30/2012   These sound yummy, but do you serve them with the main courses, or as dessert? Do they end up being sweet?  

Martha Stewart Member     Rating: 5 stars       04/25/2011   These are just delicious! I made them for Easter Brunch and they were a hit. I brushed mine with the honey and butter mixture once it was on the baking sheet for extra shine.  

Martha Stewart Member     Rating: Unrated       02/22/2011   Easy to make. Good to bake right out of the freezer. The ricotta and honey gives it a gooey sweet candy-like flavor that reminds me of Kindergarten when friend's mom used to bring these to class parties.  

Martha Stewart Member     Rating: Unrated       11/17/2010   These are delicious. I fancy them with an egg-white omelet and fruit. I do store them in the freezer and they bake up beautifully! Delightful!

    Martha Stewart Member

    Rating: Unrated 04/16/2017

I’m not sure why but my filling turned out very eggy. Did anyone else have this problem?

Rating: Unrated

Rating: Unrated 11/23/2012

These are a wonderful sweet addition - I would definitely use as a dessert, or with tea for an afternoon treat. They are best when eaten immediately, or at least same day.

Rating: Unrated 03/30/2012

These sound yummy, but do you serve them with the main courses, or as dessert? Do they end up being sweet?

Rating: 5 stars 04/25/2011

These are just delicious! I made them for Easter Brunch and they were a hit. I brushed mine with the honey and butter mixture once it was on the baking sheet for extra shine.

Rating: 5 stars

Rating: Unrated 02/22/2011

Easy to make. Good to bake right out of the freezer. The ricotta and honey gives it a gooey sweet candy-like flavor that reminds me of Kindergarten when friend’s mom used to bring these to class parties.

Rating: Unrated 11/17/2010

These are delicious. I fancy them with an egg-white omelet and fruit. I do store them in the freezer and they bake up beautifully! Delightful!

All Reviews for Honey-Ricotta Turnovers

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Honey-Ricotta Turnovers

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest