A perfect recipe for Summer Fruit and Honey Whipped Ricotta Crostata.
Author: spoonforkbacon.com
Recipe type: Dessert
Ingredients
10 sheets phyllo, thawed
2 ½ tablespoons unsalted butter, melted and cooled
filling
8 ounces whole milk ricotta
½ cup honey
½ teaspoon vanilla extract
½ teaspoon sea salt
topping
2 peaches, pitted and thinly sliced
1 heaping cup blackberries
1 heaping cup raspberries
powdered sugar, for serving
Instructions
Preheat oven to 400˚F.
Line a baking sheet with parchment paper.
Place a sheet of phyllo in center of baking sheet and brush with melted butter and top with another sheet of phyllo, slightly turned so the sheets aren’t completely overlapping. Brush sheet of phyllo with butter.
Repeat step 3 until all phyllo and butter have been used.
Place a clean, 9” cake pan (that’s lightly greased on the outside) in the center of the phyllo sheets and scrunch the exposed ends towards the center, against the cake pan.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/06/29/summer-fruit-honey-whipped-ricotta-crostata/