Sweet puff pastry bags with cheese filling
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 12 layers
Complexity: easily
Servings: 12 layers
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 255, total fat 17 G., saturated fats 10 G., proteins 7 G., carbohydrates 20 G., fiber 1 G., cholesterol 45 mg, sodium 147 mg, sugar 10 G.
Serving size: 1 of 10 servings
Calories 255, total fat 17 G., saturated fats 10 G., proteins 7 G., carbohydrates 20 G., fiber 1 G., cholesterol 45 mg, sodium 147 mg, sugar 10 G.
This elegant dessert is the perfect finale to a festive dinner. Golden, crisp filo pastry pouches, drizzled with a delicious citrus-spicy syrup and sprinkled with crunchy pistachios, are filled with a contrasting, delicate filling of goat cheese and ricotta. A magnificent combination of flavors and textures awaits. Serve warm. Enjoy them with a glass of dry white wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 100 g of plain goat cheese
- 1 and 1/4 cups whole milk ricotta
- 110 g unsalted butter, melted
- 8 sheets frozen phyllo dough, thawed
- 0.5 cups of sugar
- 0.5 cups of water
- 15 cardamom pods, crushed with the flat side of a knife (or 1/4 tsp ground cardamom)
- 1 wide strip of orange zest (remove with a vegetable peeler), + 2 tbsp. orange juice
- 2 tbsp roasted salted pistachios, finely chopped
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Recipes with similar ingredients: filo dough, goat cheese, ricotta cheese, Orange zest, cardamom, pistachios
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a medium bowl, crumble the goat cheese with a fork, then fold in the ricotta. Grease a 12-cup muffin tin with 1 tablespoon melted butter; set aside 1 tablespoon melted butter in a small bowl.
- With the remaining 6 tablespoons butter, grease the filo pastry: butter one side of a filo pastry sheet, then place 3 more sheets on top, buttering each one.
- Cut the stack in half lengthwise, then crosswise into thirds to create 6 squares. Press each square into a muffin tin. Repeat with the remaining four sheets of phyllo and melted butter.
- Evenly distribute the cheese mixture among the cavities, pressing with a spoon to flatten the filling. Fold the edges of the phyllo dough over the filling, leaving a small opening in the center for steam. Brush the tops of the dough with the reserved 1 tablespoon of melted butter.
- Place the baking sheet on the bottom of the oven and bake until the bags are deep golden brown on the bottom, 5-8 minutes. Reduce the oven temperature to 190°C (375°F); move the baking sheet with the bags to the middle rack of the oven and continue baking until the tops are golden brown, 30-40 minutes.
- Meanwhile, combine the sugar, water, cardamom, and orange zest in a small saucepan. Bring to a boil, reduce heat, and simmer, occasionally pressing down on the cardamom pods with a spoon, until syrupy, about 8 minutes. Strain through a fine-mesh sieve into a measuring cup and stir in the orange juice.
- Once you remove the bags from the oven, transfer them to a serving dish. Drizzle with about half the syrup. Let sit for a few minutes to absorb the syrup, then sprinkle with pistachios. Drizzle with more syrup and serve warm.
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