Gorgonzola and Ricotta Parcels with Honey Glaze
Filo parcels with a creamy gorgonzola and ricotta filling.
Ingredients
For the filling
- 500 grams Ricotta
- 200 grams Gorgonzola
- Salt to taste
- Olive Oil to taste
For the crust
- 1 pack Filo Pastry or roughly 15 sheets
- 50 grams Melted butter (for brushing the filo pastry)
To garnish
- 1-2 tbsp Panettone Flavoured Syrup (recipe: https://linguini.uk/ricetti/panettone-flavoured-syrup/)
Instructions
- Cut the gorgonzola in small pieces and add it to a large bowl together with the ricotta. Add a bit of salt and oil to taste and blend everything together with an hand blender until the cheesy batter is smooth and creamy.
- Lay down one sheet of filo pastry (of approximately 50cm x 50cm) on the kitchen worktop, brush it with some melted butter and gently overlap another filo pastry sheet of the same dimension. Repeat again the operation with a third pastry filo sheet (the crust must be composed of 3 sheets in total).
- Cut the filo pastry in three strips. Place a generous spoon of the ricotta/gorgonzola filling mixture at one end of the strip, leaving a 2cm border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.
- Repeat the same procedure with other filo pastry sheets until the filling is over (with the doses of this recipe you should obtain approxibately 9-10 samosas)
- Put all the samosas on a baking tray and brush the surface with some melted butter. Bake them in the oven at at 180° for approximately 15-20 minutes (check the surface of the samosas, when they are golden brown it is time to take them out of the oven).
- Garnish the samosas with a spoon of our Panettone Flavoured Syrup and they are ready to eat!