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    Home > Blog > Seasonal > Summer Fruit and Honey Whipped Ricotta Crostata

    Summer Fruit and Honey Whipped Ricotta Crostata

    by Teri Lyn Fisher · Published: Aug 6, 2018 · Modified: Jul 15, 2020

    Jump to Recipe

    A summer fruit ricotta crostata with a slice removed.

    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

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    A summer fruit ricotta crostata with a slice removed.

    Summer Fruit + Honey Whipped Ricotta Crostata

    5 from 6 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 20 minutes mins
    Servings: 8

      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

    August 6, 2018 / 10 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    August 6, 2018 / 10 Comments

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    1. Mary Ellen

      July 22, 2023 at 12:02 pm

      So I baked the phyllo, but it is domed. Did anyone else have this issue and what did you do?

      Reply
      • Jenny Park

        July 24, 2023 at 9:49 am

        If you prick the prepared phyllo dough with a fork all over before baking it, it will help with the doming issue!

        Reply
    2. Shellie Anderson

      July 19, 2020 at 1:47 pm

      5 stars
      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

      Reply
      • Shellie Anderson

        July 19, 2020 at 1:49 pm

        5 stars
        Next time I’ll shingle the phyllo sheets so my 9″ circle is more balanced.

        Reply
      • Tamara

        August 04, 2020 at 9:24 am

        i had the same issue, way too runny.

        Reply
        • Jenny Park

          August 04, 2020 at 10:02 am

          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 :)

          Reply
    3. Miranda

      July 16, 2020 at 10:16 am

      What phyllo sheets do you use? I’m looking at the grocery store, they come in two packs!

      Reply
      • Jenny Park

        July 18, 2020 at 10:13 am

        Hi! I usually use Athenos brand bc they’re easy to find, but i know Private Selection comes in much smaller packs!

        Reply
    4. Pat | Wholesome Kitchen

      August 06, 2018 at 11:30 pm

      Such a stunning plate of food! I am totally craving these right now!

      Reply
    5. Mary

      August 06, 2018 at 4:03 pm

      This sounds so easy and delicious. Roll on Summer and all the lovely Summertime fruits and berries. Thankyou for this super idea :).

      Reply

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