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BLUEBERRY RICOTTA PHYLLO ROLL WITH THYME HONEY AND ROASTED WALNUTS

BLUEBERRY RICOTTA PHYLLO ROLL WITH THYME HONEY AND ROASTED WALNUTS

I really love ricotta! It is so versatile and can be used in both sweet and savoury ways. The creme fraiche really works well with and adds a creaminess that you will love. This is a really nice dessert that is virtually foolproof and can be made well in advance and heated up when you need it.

Here's what you'll need

  • 1 cup ricotta
  • ½ cup creme fraiche
  • ½ cup fresh or frozen blueberries
  • 1 tsp lemon juice
  • ¼ cup walnuts
  • 12 sheets phyllo dough
  • ½ cup melted butter
  • ¼ cup honey
  • 2 tbsp fresh thyme

Here's how

  1. in a bowl, mix the first 4 ingredients well

  2. carfully place one sheet of phyllo dough on your counter and brush liberally with melted butter, place another sheet on top and brush again with butter...do this until you have 6 sheets (do it again with the other 6 sheets

  3. BLUEBERRY RICOTTA PHYLLO ROLL WITH THYME HONEY AND ROASTED WALNUTS

  4. spoon on the ricotta mixture onto the centre

  5. BLUEBERRY RICOTTA PHYLLO ROLL WITH THYME HONEY AND ROASTED WALNUTS

  6. fold over (brushing butter on all exposed edges)

  7. BLUEBERRY RICOTTA PHYLLO ROLL WITH THYME HONEY AND ROASTED WALNUTS

  8. fold sides up and fold again one last time

  9. BLUEBERRY RICOTTA PHYLLO ROLL WITH THYME HONEY AND ROASTED WALNUTS

  10. brush the top and sides well with butter

  11. carefully place the rolls onto a baking sheet and toss in a preheated °350 oven for about 8 minutes or until golder brown and crisp

  12. in the last 4 minutes, toss the walnuts in the oven (in an oven proof dish) to roast

  13. in the meantime, mix the honey and fresh thyme leaves together

  14. using a spatula, scoop up the rolls onto a warmed plated

  15. drizzle with honey and toasted walnuts and serve warm

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