Sweet Ricotta Filo Triangles

Sweet Ricotta Filo Triangles

Sweet  Ricotta Filo Triangles

Although a dessert these are not too sweet and have a light, tangy filling that is lovely warm or cold.
These little filo parcels can be filled with either a thick ricotta filling or with a light mousse-like filling using lighter smooth ricotta.  Either way they are delicious!

500 grams ricotta cheese – heavy ricotta for a thick filling, smooth ricotta for a light filling
4 eggs
½ cup sour cream (double cream for a thicker filling)
¼ cup self-raising flour
Juice and zest of 2 lemons
2 tablespoons icing sugar plus ½ cup for topping
½  teaspoon nutmeg
200 grams butter, melted
1 packet filo pastry
½ cup sultanas soaked in Marsala (optional)

Pre-heat oven

If making the thicker, richer version of these triangles, ensure as much excess liquid is removed from the ricotta as possible – this will ensure the filling is dense and fulsome.  For the lighter, thinner parcels use the smooth ricotta with a little extra lemon juice to thin the mix to the consistency of pouring cream – this will expand as it cooks creating a thin mouse-like layer inside the crisp filo.
Mix together the ricotta, eggs, lemon, flour, nutmeg and sour cream. 
If adding the sultanas – place the sultanas in a small dish and cover with Marsala.  Cover with plastic wrap and microwave for about 30 seconds.  This is the best way to ensure they are puffed up and have absorbed the Marsala (it is also quick!).  Add the sultanas, being careful not to add the liquid.

Remove the filo pastry from the packaging and cut in half lengthways to form two piles of long ribbons of pastry.
Brush a layer of filo then turn the strip of pastry over, creating a long double layer of filo.  Add a tablespoon or two of ricotta mix to the bottom of the strip of pastry and fold the pastry over on its self, creating a neat triangle.
Brush generously with butter.

Bake in a hot oven for 5 minutes, then remove from the oven, douse in icing sugar and return to the oven for 10 minutes.  Once the icing sugar cooks through it will become a crisp layer of toffee like crust on top of the triangle.
Allow to cool before eating.

The parcels can be eaten warm or cold, and will keep well in the fridge for a day or so – they are at their best though shortly after cooking, once the pastry has cooled.  If storing, ensure they are completely cold before covering, or the pastry will go soggy.