If you are like me and use filo pastry regularly, this recipe will be easy to follow. If, however, you are new to filo and you feel adventurous enough, go ahead and try it! We love ricotta desserts and this is one of the ways I love to use ricotta. My husband calls this lor, lor is a cheese filled pastry in Turkish.
First, let’s go through what you need and the process of making these puffs.
Before you do anything else, make the syrup first! This should always be done before you make any kind of filo dessert.
What you will need:
- 1 package filo dough – thawed
- 1 lb fresh ricotta
- 1/2 cup sugar
- 473 ml container of 35% whipping cream
- 3 heaping tbsp icing sugar
- 190 grams or just over 1/2 cup butter (unsalted or salted)
For the syrup:
- 3 cups sugar
- 2 cups water
- 1 tsp lemon juice
Bring the sugar and water to boil on medium heat, when it begins to boil cook for about 3 minutes, until syrup is glossy and sticky. Squeeze the lemon juice and set aside to cool.
Beat the whipping cream and icing sugar until it forms into whipped cream. Beat the ricotta and sugar, and then add in the whipped cream, beat until combined.
Spoon mixture into a pastry bag or freezer bag, and let cool in the fridge until ready to use.
Preheat oven to 325 degrees.
Each package of filo comes with approximately 19 to 23 sheets .
Melt the butter and set aside.
Unwrap the filo dough, and place them one by one on a baking sheet and brush each sheet with melted butter.
Now cut into squares, you can make large squares and smaller ones. Fold over the squares to make a triangle.
Brush the tops generously with the melted butter. Bake at 325 for about 30 to 35 minutes until crisp and golden.
Spoon half of the syrup over the triangles, wait for them to cool otherwise the whipped cream will melt.
Once cooled open the triangles, and pipe the ricotta filling in the center of each triangle. Drizzle the remaining syrup and top with ground pistachios.
Keep refrigerated.