Makes 8 portions
16 sheets of yufka / filo pastry
1 tub of ricotta
Juice & zest of 1/2 a lemon
1 egg yolk
2 tbsp caster sugar
2 tsp honey
2 tbsp butter
Pre heat oven at 200 degrees C.
Mix ricotta, sugar, lemon juice, zest, honey and egg yolk in a bowl. Melt butter in a small pan.
Cut pastry sheets into squares – while working with sheets, keep under a tea towel to prevent them from drying out.
Take a tbsp of ricotta mix and place in centre of sheet, smoothing out into a squarish shape with back of spoon. Fold edges over each other, brushing lightly with melted butter.
Lay envelope onto the centre of second sheet and fold edges over each other again, brushing lightly with butter.
Lay on a baking tray and bake for 15 minutes until golden brown. Turn over and allow underside to cook for a further 5 minutes.
Leave to cool before dusting with icing sugar and serve with tea.
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