Ricotta and fig jam phyllo cups
The ricotta and fig jam phyllo cups are a great individual dessert. There are so many textures in a biteful! The crispy phyllo is complimented well with the creamy ricotta but also the crunchiness of the almonds and the fig jam that is stirred through.
I was fortunate enough to receive a jar of Yiayia’s Small-batch Fig Jam by The Food Philosopher,to create a unique recipe with. The jam is so deliciously sweet, using small heirloom figs handpicked from Sounio in Greece. There are no additives in the jam, simply a dash of lemon. It is thickened without the use of pectin! Instead, the thickness is a result of the gentle poaching of the figs over a period a time.
The process of making these phyllo cups is quite quick and easy. The only thing to be aware of is to work with the phyllo sheets as quick as possible to reduce the chances of it drying out. It is best you make the ricotta and fig jam phyllo cups to serve immediately. Or you can place the the finished product in the fridge and consume within a few hours. Hence the phyllo will be as crunchy as possible. Otherwise you can also make the phyllo cups ahead of time and store them in an airtight container. That way you can fill them with the ricotta and fig jam mixture just before serving.
For another dessert recipe using phyllo pastry check out the Baklava Cheesecake!
- 3 Phyllo sheets, thawed to room temperature in its package
- 100 g butter melted
- 300 g ricotta
- 2-3 tbs The Food Philosopher fig jam
- ½ tsp vanilla essence
- 30 g crushed almonds, ~1/4 cup
- 150 mL thickened cream
- The Food Philosopher fig jam
- crushed almonds
-
Preheat the oven to 180°C. Get a 12 cup muffin tray to use. Brush the muffin tin with butter all around each case.
-
To make the phyllo cups you need to work with the phyllo very fast so it doesn’t dry out. Also have a damp towel handy to place the phyllo sheets underneath when you are not using them.
-
Get 3 phyllo sheets out of the package once thawed and lay them on top of each other (see notes). Cut them in half along the length and then 3 times equally along the width. You should end up with 8 rectangular sets of 3 phyllo sheets.
-
Place all the rectangular phyllo sets under the damp cloth and use one at a time. Place one rectangular sheet on your bench/board and brush it with butter. Get the second rectangular sheet and place it on top of it at a rotating angle. Lastly use the third phyllo sheet to place on top at a rotating angle as well. The aim is so that none of the sheets overlap completely and to fill up as much of the gaps as possible.
-
Place the 3 buttered phyllo sheets in the muffin tray gently pushing down, while making small folds along the wall to form a cup shape. The random edges created will give it a nice rustic look.
-
Repeat the process until all 8 phyllo cups are completed. Then place the muffin tray in the oven for 3-4min or until the colour turns golden brown. The cooking process is really fast so don’t take your mind off the oven.
-
Let the phyllo cups stand in the muffin tray for a few minutes before removing them and carefully placing them on a cooling rack.
-
Add all the ingredients except the cream in a bowl, beat them until well combined.
-
Pour in the thickened cream in the bowl and fold it in until you form a uniform mixture.
-
Use a piping bag, add all the mixture in and then pipe it into each individual phyllo cups.
-
To decorate add a small dollop of fig jam and crushed almonds on top.
-
Serve immediately or place in the fridge to enjoy within a few hours. You can totally eat them after 2 days but the phyllo will no longer be as crunchy.
-
Another alternative is making the phyllo cups ahead of time and keeping them in an airtight container. Keep the container in a cool place for a day (not the fridge). That way you only have to make the ricotta mixture just before serving.
With the remaining phyllo sheets you can roll it up and seal tightly back in its plastic bag, in the fridge.
To make the cups i used 3 phyllo sheets but if you prefer it to be thicker you can add more layers.
You can add more jam in the mixture if you like it sweeter, i just thought this amount was perfect because of the jam being added on top later.
