Ricotta and Jam Phyllo Pie
Ricotta and Jam Phyllo Pie is a simple dessert that combines creamy ricotta cheese with fig jam, all wrapped in crispy, golden layers of phyllo dough. The pie is typically dusted with powdered sugar and can be served warm or at room temperature, making it a versatile dessert for any occasion.
How to Serve Ricotta Pie? Let the pie cool fully after baking (about 1–2 hours) so the ricotta filling sets and slices cleanly. Use a clean, sharp knife for smooth cuts. Ricotta pie pairs perfectly with espresso or cappuccino.
Yield: Serves 6
- 7 sheets phyllo pastry (thawed if frozen)
- 1 1/2 cups ricotta cheese
- 1/2 cup fig jam
- 1/3 cup unsalted butter, melted
- 1/2 cup chopped walnuts
- 1 egg, beaten
- 1/2 teaspoon ground cardamom
- powdered sugar, for dusting
In a bowl, combine the ricotta, fig jam, egg, and ground cardamom. Stir until smooth, then set aside.
Preheat the oven to 350°F (175°C). Using a pastry brush, lightly brush an 8-inch round baking dish with some of the melted butter.
Tip: Keep the unrolled phyllo covered with a clean, damp towel to prevent it from drying out.
Place one sheet of phyllo in the dish, allowing it to hang over the sides. Lightly brush with melted butter.
Repeat the layering with the remaining 6 sheets, brushing each one with butter as you go.
Spoon the ricotta mixture into the dish and spread it evenly.
Top with the chopped walnuts.
Gently fold the overhanging pastry toward the center to cover the filling.
Lightly brush the top and edges with melted butter.
Bake for 35–40 minutes, or until the pastry is golden and crisp.
Let the pie cool slightly, then dust with powdered sugar. Allow it to cool completely before slicing and serving.
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