Summer Fruit + Honey Whipped Ricotta Crostata
User Reviews
5
-
Prep Time
15 mins
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Cook Time
20 mins
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Servings
8
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Calories
1218 kcal
Summer Fruit + Honey Whipped Ricotta Crostata
Description
This crostata begins by layering and brushing 10 sheets of phyllo dough with melted butter to create a golden, crisp shell. The phyllo is carefully shaped into a crust by draping over a cake pan and baked until crisp and lightly browned. Meanwhile, ricotta cheese is strained to be very thick and whipped with honey, vanilla, and sea salt until light and fluffy.
Once the crust cools, the honey whipped ricotta is spread evenly inside, and the top is arranged with thinly sliced peaches and mixed berries. The combination of creamy whipped ricotta, fresh ripe fruit, and buttery, crisp phyllo creates a dessert that is texturally varied and naturally sweet.
This crostata is suitable as a summer dessert highlighting seasonal fruits. The use of phyllo dough offers a lighter, flakier alternative to traditional pastry crusts. It is best served soon after assembly to maintain the crispness of the crust and freshness of the fruit.
Ingredients
- 10 phyllo dough sheets, thawed
- 2 ½ tablespoons unsalted butter melted and cooled
filling
- 8 ounces ricotta cheese strained (should be very thick, whole milk
- 1/3 cup honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt sea salt
topping
- 2 peach pitted and thinly sliced
- 1 cup blackberry
- 1 cup raspberry
- 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. Using a fork, prick the bottom of the phyllo to prevent doming.
- Bake crust for 14 to 16 minutes or until golden brown and crisp.
- While crust bakes, place strained 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. Dust with powdered sugar. Slice and serve.
Notes
- Yields one 9-inch crostata suitable for sharing or serving 6-8 portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1218 kcal
% Daily Value*
| Calories | 1218kcal | 61% |
| Carbohydrates | 208g | 69% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 1879mg | 78% |
| Potassium | 374mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 21g | 42% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 101mg | 10% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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