New This Month

Honey-Ricotta Turnovers


Recreating your favorite ethnic pastry at home is easy with this easy recipe -- you can even fill, shape, and freeze the turnovers for up to a month, then bake them from frozen.

  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2010


  • 3/4 cup whole-milk ricotta
  • 3 tablespoons sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 teaspoon lemon or orange zest (optional)
  • 1 large egg
  • Coarse salt
  • 1/4 cup ( 1/2 stick) unsalted butter
  • 2 tablespoons honey, plus more for serving
  • 6 sheets frozen phyllo dough, thawed


  1. Preheat oven to 350 degrees. In a small bowl, combine ricotta, sugar, vanilla, zest (if using), egg, and pinch of salt. Mix well to combine. In a microwave-safe bowl, microwave butter and honey on high until butter melts, 30 to 45 seconds. Stir well to combine.

  2. Lay 1 sheet phyllo on a work surface (cover other sheets with a lightly damp towel). Using a pastry brush, gently brush with honey mixture. Lay 2 more sheets phyllo on top, brushing each with honey mixture. Cut crosswise into 4 rectangles. Place 2 tablespoons ricotta mixture at one end of each rectangle; gently fold phyllo around ricotta like a flag. Transfer to a parchment-lined baking sheet. Repeat with remaining 3 sheets phyllo. Bake until golden brown and shiny, 30 to 35 minutes. Serve warm, drizzled with more honey.

Cook's Notes

Forming the turnovers: Place filling at one end of rectangle, leaving top corner empty. Fold corner of dough over filling. Continue, alternating corners, making sure filling is enclosed, until you reach the end. Trim excess dough with a knife.

Reviews Add a comment

  • conleythornton
    16 APR, 2017
    I'm not sure why but my filling turned out very eggy. Did anyone else have this problem?
  • MS12294940
    23 NOV, 2012
    These are a wonderful sweet addition - I would definitely use as a dessert, or with tea for an afternoon treat. They are best when eaten immediately, or at least same day.
  • MS11879453
    30 MAR, 2012
    These sound yummy, but do you serve them with the main courses, or as dessert? Do they end up being sweet?
  • cbsbeach
    25 APR, 2011
    These are just delicious! I made them for Easter Brunch and they were a hit. I brushed mine with the honey and butter mixture once it was on the baking sheet for extra shine.
  • reallysleepy
    22 FEB, 2011
    Easy to make. Good to bake right out of the freezer. The ricotta and honey gives it a gooey sweet candy-like flavor that reminds me of Kindergarten when friend's mom used to bring these to class parties.
  • mamamia1212
    17 NOV, 2010
    These are delicious. I fancy them with an egg-white omelet and fruit. I do store them in the freezer and they bake up beautifully! Delightful!