Tuesday, September 18, 2012

Phylo Banana Ricotta Pastry

 One of the great things about phylo dough is that more often than not you will have a surplus by buying just one pack of it. This is particularly true if you use it sparingly like I always seem to do. I wanted to finish up a pack of it before it became completely unusable, so I concocted a little something sweet and savory. I took some ricotta, bananas, a little maple syrup (thank you Arianna for bringing me some real deal one from Toronto. You have made me immensely happy), nutmeg, Parmesan and of course the phylo and here is what I came up with.

Phylo Banana Ricotta Pastry

2 sheets Phylo Dough
3 TBSP Butter (melted)
1 1/2 Cup Ricotta Cheese
1 TBSP Ground Nutmeg
3 TBSP Maple Syrup
1 Banana (sliced into 1/4 inch pieces)
1/4 Cup Grated Parmesan (To garnish)

Preheat oven to 350 degrees fahrenheit.

Take your phylo one sheet at a time and brush with the melted butter. Lay one sheet on top of the other and fold in half. place on a baking sheet lined with parchment paper.

In a mixing bowl combine the ricotta, nutmeg and maple syrup until all the ingredients are evenly distributed.

Place this mixture on the center of your phylo dough and distribute evenly forming a strip about 2 inches in thickness making sure to end the strip about 2 inches away for each end and leaving enough room on the sides to allow room for you to fold the pastry over the filling.

Place the banana slices along the entire length of the ricotta strip. Fold the pastry over the filling and sprinkle with the grated Parmesan.

Place in the oven and bake for 15 to 20 minutes or until your pastry has reached a golden brown throughout.

Allow to cool before serving. You can serve this with a nice hazel nut or vanilla ice cream or just drizzle with either maple syrup or honey.

Enjoy :)