Summer dessert alert! And an easy simple one – that is delicious and quick to make. Those are the best ones! Perfect for lazy summer dinners with friends. You can swap out your favorite summer fruit with anything you like. We used blackberries, raspberries and peaches because those are our favorites. I also love being able to use store bought phyllo because it makes this recipe so very easy to throw together. It also makes this a lighter dessert which is perfect for the summer heat. Hope you guys enjoy!
♥ Teri
Summer Fruit + Honey Whipped Ricotta Crostata
Servings:
INGREDIENTS
- 10 sheets phyllo, thawed
- 2 ½ tablespoons unsalted butter, melted and cooled
filling
- 8 ounces whole milk ricotta
- ½ cup honey
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt
topping
- 2 peaches, pitted and thinly sliced
- 1 heaping cup blackberries
- 1 heaping cup raspberries
- powdered sugar, for serving
INSTRUCTIONS
- Preheat oven to 400˚F.
- Line a baking sheet with parchment paper.
- Place a sheet of phyllo in center of baking sheet and brush with melted butter and top with another sheet of phyllo, slightly turned so the sheets aren’t completely overlapping. Brush sheet of phyllo with butter.
- Repeat step 3 until all phyllo and butter have been used.
- Place a clean, 9” cake pan (that’s lightly greased on the outside) in the center of the phyllo sheets and scrunch the exposed ends towards the center, against the cake pan.
- Carefully lift can pan out from the center, so there is an empty phyllo shell with a scrunched border.
- Bake crust for 14 to 16 minutes or until golden brown and crisp.
- While crust bakes, place ricotta, honey, vanilla, and salt into a mixing bowl and beat together until light and fluffy.
- Remove crust from oven and cool completely.
- Transfer baked crust to a platter and spread honey whipped ricotta evenly over the crust, avoiding covering the border.
- Top ricotta with the peaches, blackberries and raspberries. Slice and serve.
NOTES
- *Makes 1 (9 inch) Crostata
Calories: 1218kcal Carbohydrates: 208g Protein: 29g Fat: 29g Saturated Fat: 10g Cholesterol: 24mg Sodium: 1879mg Potassium: 374mg Fiber: 7g Sugar: 21g Vitamin A: 358IU Vitamin C: 3mg Calcium: 101mg Iron: 12mg
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So I baked the phyllo, but it is domed. Did anyone else have this issue and what did you do?
If you prick the prepared phyllo dough with a fork all over before baking it, it will help with the doming issue!
Was very good! I thought 1/2 cup honey was too much and made the ricotta too thin, so I made another batch, thicker. Fun and easy to do! I love baking while we can’t do anything or go anywhere. Thank you
Next time I’ll shingle the phyllo sheets so my 9″ circle is more balanced.
i had the same issue, way too runny.
The ricotta i use is always very thick, so i haven’t had that issue before. I like the amount of honey for the sweetness, but you can either lessen the amount or strain the ricotta you’re using :)
What phyllo sheets do you use? I’m looking at the grocery store, they come in two packs!
Hi! I usually use Athenos brand bc they’re easy to find, but i know Private Selection comes in much smaller packs!
Such a stunning plate of food! I am totally craving these right now!
This sounds so easy and delicious. Roll on Summer and all the lovely Summertime fruits and berries. Thankyou for this super idea :).