Ricotta Citrus Purses
These delicious bite size deserts are filled with lemon and orange flavour. They would make a light desert after a big meal or can be put out in a buffet.
Ingredients​​
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4 sheets of Filo Pastry
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250g Ricotta cheese
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65g Breadcrumbs
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20g Orange peel – chopped
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4 Tsp Caster Sugar
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1 Tsp Lemon Zest, grated
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1 Tsp Lemon extract
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100g Butter, melted
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Icing sugar to dust
What do we need?
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Chopping board
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Peeler
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Paring knife
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Grater
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Tablespoon
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Teaspoon
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Weighing scales
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Small mixing bowl
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Pastry brush
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Saucepan
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Baking Tray
Tia's tip
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You may need some extra butter to seal the edges of your parcels.
What do we do?
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Take the Orange, peel off the skin and place it on the chopping board. Use the paring knife to cut the peel into small pieces.
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Zest the Lemon using the smallest grating side on your grater.
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Put the ricotta cheese, breadcrumbs, chopped lemon peel, orange zest, sugar and lemon extract into the small bowl and stir well.
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Melt the butter in the saucepan or microwave.
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Put a sheet of filo pastry on the chopping board and fold it in half from left to right. Cut down the folded line. (see pictures overleaf)
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Then fold each piece in half left to right again and cut down the line.
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Fold each piece in half using the melted butter to stick the halves together.
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Put a small tablespoon of the filling in the centre of the filo pastry squares. Take all four corners into the centre and squeeze to close into a parcel.
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Repeat steps 7&8 until all of the parcels are made.
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Place on a lined baking tray and brush with butter before cooking.
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Heat the oven to 180C/ 160C fan/ Gas Mark 4 and cook for 15 minutes. Check after 10 minutes as you do not want the top of the parcels to go too brown.
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Let the parcels cool down and sprinkle with icing sugar before serving.
Eat and enjoy!
IProperty of Cooking Pioneersy.