METHOD
- Bring fillo pastry in its packaging to room temperature before beginning this recipe.
- In a bowl combine ricotta, 2 tablespoons of honey, vanilla bean paste, orange zest and egg and set aside.
- In another bowl combine melted butter and the remaining 2 tbsp honey and mix until well combined.
- Remove fillo from packaging and cover with a dry tea towel to prevent it drying out. Lay one sheet of pastry on your work surface vertically, and using a pastry brush, brush liberally with the melted honey butter. Lay another sheet on top and brush again then repeat with two more sheets of pastry. Cut the pastry stack in half horizontally.
- Place 2 heaped tablespoons of the ricotta mixture in the middle of each pastry half and pat into a short thick barrel. Brush the edge of the pastry with beaten egg and fold the pastry up over the filling like you’re wrapping a present ensuring the press the edges together firmly. Repeat with remaining filling until you have made 8 parcels.
- Brush the tops with beaten egg and cook in the air fryer for 15 minutes at 190°C, or until golden*.
- Serve immediately with a drizzle of honey, orange zest, toasted almonds and a dusting of icing sugar**.
*Oven instructions: Preheat oven to 200°C (180°C fan-forced), cook for 30 minutes or until golden
**Please note: you can prepare the parcels in advance and store them covered in the fridge for up to 4 hours before cooking.
Source: https://www.caremepastry.com.au/recipe/ricotta-honey-and-orange-fillo-parcels/
