This is a very quick and simple recipe. Basically, I just wanted to use up the left over filo pastry in my freezer. For once, these are actually reasonably healthy too. If you want to be extra healthy you can brush the filo with vegetable oil, instead of butter.
These are the perfect snacks in winter: crispy pastry, piping hot sweet, cheesy innards. Great with a coffee for morning tea or as a post Uni/school/work snack. Don’t worry, if you make them before hand you can always warm them back up again in a small toaster oven or a sandwich press. But honestly these are very quick to make, given you make the filling before hand and put it in the fridge these can be folded up in 10 minutes.
Apple, Date & Ricotta Filo Triangles
100g fresh full-cream ricotta crumbled
1-2 granny smith apple, grated (you can stew them if you like, but I prefer them fresh)
6 large medjool dates (or other sweet dates) roughly chopped
2 tablespoons of honey
a squeeze of lemon
a sprinkle of cinnamon
5 sheets of pilo pastry & butter to brush
1. Put all the filling ingredients into a bowl and mix well to combine.Put aside.
2. Thaw the filo pastry according to packet instructing. Working carefully, brush one sheet of filo with butter and lay a fresh sheet on top, repeat until all the pastry is used up.
3. Slice the pastry into 7-8cm strips. Place a tablespoon dollop of cheese mixture at one end of the pastry strip and fold in a right-angled triangle fashion till the end of the strip. Brush some butter to seal.
4. Bake at 180 degrees Celsius until golden brown. Serve hot (but careful, don’t burn yourself)!