Mini Ricotta & Hot Honey Phyllo Cups Recipe
Mini Ricotta & Hot Honey Phyllo Cups are crispy phyllo shells filled with a lemony ricotta cream cheese blend, finished with chopped pistachios and a drizzle of hot honey.
Ingredients
- ¾ Cup Whole Milk Ricotta Cheese
- 1 Tbs Cream Cheese, softened
- 1 Tbs Lemon Juice
- 1 teaspoon Lemon Zest
- Pinch Of Salt
- 15 Phyllo Cups
- 2-4 Tbs Pistachios, shelled and crushed
- 2 Tbs Hot Honey
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix the cream cheese, ricotta, lemon juice, lemon zest, and a pinch of salt until smooth. Distribute the mixture evenly into each phyllo cup.
- Place them onto a baking sheet and bake for 5–7 minutes, just until warmed through. Remove from the oven and top with crushed pistachios. Finish with a drizzle of hot honey. Serve warm and enjoy!