Description
These Pumpkin Ricotta Phyllo Triangles are a delightful fall-inspired appetizer or dessert featuring a creamy pumpkin and ricotta filling spiced with cinnamon and nutmeg, all wrapped in crisp, golden phyllo dough. Perfectly balanced flavors and a flaky texture come together in under an hour, making this an impressive yet easy recipe to prepare.
Ingredients
Scale
Filling
- 1 cup pumpkin puree, room temperature
- 1 cup fresh ricotta cheese, room temperature
- 1 large egg, beaten
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Phyllo Wrapping
- 8 phyllo dough sheets, thawed
- 4 tbsp olive oil or melted butter
Instructions
- Prep: Gather all ingredients and let the pumpkin puree and ricotta cheese come to room temperature to ensure an even mix.
- Mix Filling: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, combine the pumpkin puree, fresh ricotta, beaten egg, ground cinnamon, nutmeg, and a pinch of salt. Mix thoroughly for about 5 minutes until the filling is smooth and free of lumps.
- Prepare Phyllo Sheets: Lay out one phyllo sheet on a clean surface and brush it lightly with olive oil or melted butter. Layer a second sheet on top and brush again. Repeat until all 8 sheets are layered and brushed. Cut the layered phyllo into strips approximately 3 inches wide.
- Assemble Triangles: Place about one tablespoon of the pumpkin ricotta filling at one end of each phyllo strip. Carefully fold the corner of the strip over the filling to form a triangle, then continue folding the triangle along the length of the strip until the entire strip is folded into a compact triangle shape. Work swiftly but gently to avoid tearing the delicate phyllo dough.
- Brush & Arrange: Place each triangle on the prepared baking sheet in a single layer, leaving space between them. Brush the tops and sides generously with olive oil or melted butter to ensure a golden, crispy finish.
- Bake: Bake the triangles in the preheated oven for 20 to 25 minutes. Keep a close eye as the phyllo should become crisp and golden brown without burning.
- Serve: Once baked, remove from the oven and let cool slightly before serving. These can be enjoyed warm or at room temperature as a savory-sweet treat.
Notes
- Use fresh ricotta cheese for the best creamy texture.
- Work quickly when handling phyllo dough as it dries out and becomes brittle fast.
- You can substitute melted butter for olive oil for a richer flavor.
- Ensure the filling is well mixed and smooth to avoid lumps in the final product.
- Store any leftovers in an airtight container in the refrigerator and reheat gently to maintain crispness.
