Description
Delicate, crispy phyllo cups filled with creamy ricotta and topped with honeycomb for a sweet and savory appetizer or dessert.
Ingredients
Scale
For the Crust:
- 12 mini phyllo cups (store-bought or homemade)
- 1 cup whole milk ricotta cheese
- 2 tablespoons honey, plus extra for drizzling
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 4 ounces honeycomb, broken into small pieces
- Fresh mint leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Place phyllo cups on a baking sheet and bake for 5-7 minutes until lightly golden and crisp. Let cool completely.
- In a medium bowl, mix ricotta, 2 tablespoons honey, lemon zest, vanilla extract, and salt until smooth and well combined.
- Spoon or pipe the ricotta mixture evenly into the cooled phyllo cups.
- Top each cup with a piece of honeycomb and a drizzle of additional honey.
- Garnish with fresh mint leaves and serve immediately.
Notes
You can customize the seasonings to taste.