Description
Crispy, golden phyllo cigars filled with tender asparagus and a creamy, zesty whipped lemon ricotta, perfect as an elegant appetizer or light snack.
Ingredients
Scale
For the Crust:
- 8 sheets of phyllo dough, thawed
- 1 bunch of asparagus (about 20 spears), trimmed
- 1 cup whole milk ricotta cheese
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup unsalted butter, melted
- Olive oil for drizzling
Instructions
1. Prepare the Crust:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath. Drain and pat dry.
- In a medium bowl, combine ricotta, lemon zest, lemon juice, Parmesan, dill, garlic powder, salt, and pepper. Whip until smooth and creamy.
- Lay one phyllo sheet on a clean surface, brush lightly with melted butter, and place another sheet on top. Repeat to create a stack of two sheets. Cut the stack in half lengthwise.
- Place a spoonful of the ricotta mixture and 2-3 asparagus spears at one end of each phyllo strip. Roll tightly into a cigar shape, tucking in the edges as you go.
- Place the cigars seam-side down on the baking sheet. Brush the tops with melted butter and drizzle with olive oil.
- Bake for 20-25 minutes, or until golden brown and crispy. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.