Ricotta, date & almond filo pastries

Step 1

Preheat oven to 190°C. Line a baking tray with non-stick baking paper.

Step 2

Spread almonds over a separate baking tray and cook in preheated oven for 4-5 minutes or until light golden. Remove from oven and chop roughly.

Step 3

Use a wooden spoon to beat the ricotta in a large bowl until smooth. Stir in dates, almonds, 1 tablespoon of sugar, 1 teaspoon of cinnamon and vanilla essence.

Step 4

Lay the filo pastry on a flat surface. Cover with a clean, dry tea towel and then a clean, damp tea towel. Brush 1 sheet of filo with a little melted butter. Top with another sheet of filo.

Step 5

Spread a third of the ricotta mixture evenly along a long side of the pastry to a 3cm-thick sausage shape, leaving a 3cm border at each end. Brush the other long side of the pastry with butter and roll up the pastry to enclose the filling. Use a sharp knife to trim the ends and discard. Cut the roll into 7cm lengths. Place the rolls seam-side down on the lined tray. Repeat with the remaining filo, butter and ricotta mixture.

Step 6

Combine remaining sugar and cinnamon in a small bowl. Brush each roll with remaining butter and sprinkle with a little cinnamon sugar mixture.

Step 7

Bake rolls in preheated oven for 20 minutes or until the filo is golden and crisp. Serve warm or at room temperature.