Kay’s Ricotta Citrus Purses

Preheat the oven to 180°C (160°C in a fan oven) Gas mark 4

Place the ricotta cheese, ground almonds, sugar, peel and zest in a bowl and mix well.

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.

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.

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.

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.

Transfer to a wire rack to cool, dust with icing sugar and serve.