Kay’s Ricotta Citrus Purses

Delicious ricotta cheese with the zesty twist of citrus and the goodness of almonds.

Quick Stats

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Moderate
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7 Purses
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15 minutes bake time

Kay’s Ricotta Citrus Purses

Delicious ricotta cheese with the zesty twist of citrus and the goodness of almonds.

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Ingredients
  • 1 x 270g Jus-Rol Filo Pastry sheets
  • 250g ricotta cheese
  • 50g ground almonds
  • 2 tsps caster sugar
  • 25g citrus peel, chopped
  • 1 orange, zest
  • 100g butter, melted
  • Icing sugar, to decorate
Techniques Used
  • How to Handle Filo Pastry
Method
  1. Preheat the oven to 180°C (160°C in a fan oven) Gas mark 4
  2. Place the ricotta cheese, ground almonds, sugar, peel and zest in a bowl and mix well.
  3. Place 7 sheets of filo on a board and cut into 2 rectangles, 40cm by 20cm. Cut in half along the width to create 2 x 20cm squares. Cover with a damp tea towel to prevent the filo from drying out.
  4. Lay a filo square on a board and brush with melted butter, lay the second sheet on top and brush with melted butter. Repeat the process with the remaining pastry.
  5. Divide the filling into 7 and place the portion in the middle of the pastry. Draw the corners into the middle with the sides to form a purse and squeeze together to seal.
  6. Repeat with the remaining purses, place on a baking tray, brush with any remaining butter and place in the oven for 15 minutes, until golden.
  7. Transfer to a wire rack to cool, dust with icing sugar and serve.
Tips
  • These tasty citrus purses make a delicious alternative to mince pies as a festive treat!
  • Swap the citrus peel for 25g of chopped hazelnuts and chocolate chips for a delicious alternative!

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