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Warm Almond Pastries with Creamy Ricotta
The almond biscotti used in the following filo dessert recipe gives a nice nutty taste to the desserts and the creamy ricotta and honey are a match made in heaven. This is not a typically Greek dessert since ricotta and biscotti are Italian in origin, but the cheese and honey combination, along with the nuts, does give it a Greek feel.
Use any kind of canned fruit you like to make these delicious pastries. Also, if you want to make one large strudel instead of several individual pastries, you can do that instead. Ensure the fruit is drained well on paper towels before using it, else the pastries will go soggy.
If you want to serve a delicious warm dessert, this almond pastries recipe is a real winner. One pastry should be enough for each person if you have served a large entree, else give each person two. After tasting these, you will realize why one might not be enough!
Sweet Filo Pastries with Honey and Soft Cheese
Ingredients -
12 large sheets filo pastry
2 tablespoons brown sugar
1 teaspoon white sugar mixed with ½ teaspoon cinnamon
6 ½ oz crushed almond biscotti
10 ½ oz ricotta
14 oz can mixed fruit, drained
Spray oil, as needed
Honey, to serve
Preparation:
Preheat the oven to 425 degrees F.
Use baking paper to line a pair of baking trays. Place a sheet of filo pastry on a dry surface and spray it lightly with oil. Top with a second sheet and spray with oil. Repeat until you have 4 layers.
Make 2 more stacks with the remaining filo sheets. Cut each stack in quarters so you end up with 12 stacks in total.
Combine the ricotta and sugar in a bowl, and then divide this mixture between the filo stacks, leaving a small border. Divide the biscotti and fruit between them, and then pull the corners up to enclose the filling so you get moneybag shapes.
Arrange the filo wraps on the paper-lined baking trays and spray them with oil.
Sprinkle the sugar and cinnamon over the top and back for 15 to 20 minutes or until they are golden brown.
Serve warm, in a small pool of honey.
(Makes 12)
Wine Suggestion:
Wine Suggestion for Almond Pastry
A full-bodied white wine with a hint of spice would be perfect for this Greek style recipe, so why not go for a Californian Gewurztraminer? This wine is gentle enough to complement the dessert perfectly but full-bodied enough to stand up to the cheese and fruit flavors without being overwhelmed by them.
Photo Description:
These crisp, crumbly ricotta and fruit-filled filo pastries make a great dessert after any kind of meal. If you are serving Greek food, you could maintain the Greek theme by serving these, since their fruit, cheese, and honey flavors will conjure up sunny images of the Mediterranean. Alternatively, they are great after any kind of entree or even on their own as a late afternoon snack with an indulgent glass of lightly chilled Gewurztraminer on the side. Filo pastry is difficult to make yourself, which is why near all filo pastry dessert recipes call for readymade filo, but it is really easy to work with.
Different Kinds of Honey Used in Desserts
Honey, which is made by bees from the nectar of plants, comes in different varieties. If the bees are using mainly one type of plant, such as goldenrod, buckwheat, basswood or clover, the resulting honey will have a color and flavor similar to that plant. Often though, bees blend pollens from different flowers and plants to produce unique flavors. Also, honeys can be blended by hand to make other flavors and types.
There are more than three hundred types of honey in the United States and it ranges from clear to dark brown. The flavors range from mild and soft to bold and strong. Light honey tends to be more delicate in flavor and dark honey tends to be stronger tasting. Honey is produced in every state and it is also made all over the world, wherever there are bees and flowers. It is used in everything from beverages and cakes to almond flour pastry recipes.
Common Honey Varieties
Blueberry honey comes from the little flowers of the blueberry bush and it is amber in color with a bold flavor. This honey comes from Michigan and New England. Clover honey is mild and varies in color from very light to amber. Buckwheat honey is dark and tasty. It is richer in antioxidants than some of the lighter varieties. Eucalyptus honey varies in flavor and color and it comes from California. Alfalfa honey comes from purple blossoms and is pale-colored. Avocado honey comes from avocado blossoms and it is dark with a luscious, buttery flavor. Tupelo honey comes from Northwest Florida. It is greenish amber and rich-tasting. This honey granulates slowly because of its high fructose content.
Manuka honey is from New Zealand and it is made with Manuka bush flowers. Orange blossom honey is mild and light-colored. It has a citrus flavor and smells fresh. This honey is made in Texas, Southern California, and Florida. Sage honey comes from California. It is heavy-bodied and light in color. It is slow to granulate, which is why it is often blended with other honeys to slow down the overall granulation. Any of these honeys would be great in your next almond pastry recipe.
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