Small phyllo dough tarts with ricotta and apple


Delicate tart with ricotta, sweet apple, nuts and raisins – it will surely delight your guests.

A dessert that tastes great, but also presents.


Ingredients


about 16-18 pieces

  • a package of filo pastry (about 6 sheets)
  • 1 tablespoon of melted butter
  • 300 g of fresh ricotta
  • 2 tablespoons of powdered sugar
  • 1 tablespoon of butter
  • 2 tablespoons of sugar
  • 1–2 apples, culled and cut into small pieces
  • 1 tablespoon chopped nuts (walnuts, peanuts, hazelnuts)
  • a handful of raisins
  • powdered sugar for sprinkling.

Preheat the oven to 180 ° C and prepare a muffin tray with a capacity (I needed 18 pieces)

Place the filo sheets on a dry surface. Put a dry cloth and then a damp cloth on top of the filo to prevent it from drying out. Take one sheet of filo, lightly brush with melted butter and fold in half. Brush it lightly with butter and fold it in half again. It depends on the size of the sheet, but you should divide the sheet into 2 or 4 parts. 

Brush two muffin molds lightly with butter and line each with phyllo dough. Repeat the process with the remaining 4 phyllo sheets and divide the last sheet among all the muffins. Brush lightly with butter.

Bake for about 10 minutes, until the filo crust is crispy and golden. Remove from oven and set aside to cool.

Mix Ricotta and powdered sugar together until well combined. Put aside.

Put the butter and sugar in a saucepan to heat up and stir until the sugar is dissolved. Add chopped apple pieces and fry for a while until soft. Add nuts and raisins and cook for about 2 minutes. take it off the fire.

Fill the shells of small tarts with ricotta and cover with the caramelized apple mixture. Place them on a baking sheet and bake at 180 ° C for 20-25 minutes. Finally, sprinkle with powdered sugar. 

Enjoy your meal!


Polub nas:

Polecane

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