Cups with ricotta and wild-fruit spread with honey
December 4, 2018
If you’re a fan of sweet and savoury snacks just like we are, this is the right recipe for you. Fine, crispy cups have a juicy, refreshing surprise hidden within, full of soft ricotta, almonds, and wonderful wild fruit with natural honey. Authentic festive snacks for all foodies!
All it takes is just a bit of skill to join the sheets of filo pastry and form them into the shape of cups, and then have them evenly baked. First, coat each filo pastry sheet with a mixture of oil and water so that they stick together well and keep their shape, which is also made possible by the filling with which they bake. To avoid having the cups burnt on top, simply cover them with aluminum foil during the first fifteen minutes of baking and bake them in the oven with a fan turned on and the bottom heating element set at a higher temperature. After fifteen minutes, remove the foil, turn on the top heating element as well and continue baking the cups.
When baked, you can stuff them to taste and as preferred. We chose rocket and we added a bit of cheese, almonds, a slice of fine smoked ham, and lightly warmed up wild-fruit spread on top.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 8-10 people
8 filo pastry sheets
50 g ricotta cheese
100 g chopped almonds
4 teaspoons of wild-fruit spread with honey
70 ml olive oil for coating
1 egg white for coating
For serving as preferred:
wild-fruit spread with honey
Join 4 sheets of filo pastry together and then cut each group into 6 squares, so that you get a total of 12 cups in the end.
Coat each of 4 squares with olive oil to which you previously added a bit of carbonated mineral water, and then put them into a muffin mould so that they take on a cup shape.
For the filling, mix cheese, chopped almonds, and wild-fruit spread with honey together, and ladle 1-2 teaspoons into the cups so that you fill each one up to half-full.
Stir the whites in a bit of water and then coat the tops and fillings in each cup.
Bake at 180C with a fan turned on and the bottom heating element set at a higher temperature. During the first fifteen minutes, cover them with aluminum foil to avoid having the cups burnt on top, and then remove the foil, and continue baking until they get a nice golden brown colour.
Once done, fill the cups with seasoned rocket and ricotta, as preferred, add a teaspoon of warmed up fruit spread and sprinkle with chopped almonds, and, if you want, you can add a slice of smoked ham as well.