Phyllo dough triangles filled with pastiera cream combine the crispiness of ultra-thin pastry with the soft and fragrant heart of the classic filling made with ricotta, cooked wheat, eggs, and citrus aromas.
A lighter and modern version of pastiera, perfect for those who love to experiment but don’t want to give up authentic taste. You can bake the triangles in the oven or air fryer, achieving a golden, fragrant result ideal to serve for Easter, holiday breakfast, or a special snack.
The triangles are prepared in just a few minutes and are also perfect as a gift or to bring to a family lunch. The phyllo dough cooks quickly and pairs perfectly with the delicate sweetness of the filling: crunchy outside, soft inside… simply irresistible!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 16 triangles
- Cooking methods: Oven, Air Fryer, Stovetop
- Cuisine: Italian
- Seasonality: Easter
Ingredients for Phyllo Dough Triangles Filled with Pastiera Cream:
- 16 sheets phyllo dough
- 150 g wheat for pastiera
- 65 ml milk
- to taste ground cinnamon
- 1 orange zest
- 1 teaspoon granulated sugar
- 1 medium egg (at room temperature)
- 200 g ricotta
- 35 g granulated sugar
- 50 g mixed candied fruits
- to taste orange blossom water
- to taste ground cinnamon
- to taste grated lemon zest
- to taste sunflower seed oil (to brush the phyllo dough)
- to taste powdered sugar (for final decoration)
Tools for Phyllo Dough Triangles Filled with Pastiera Cream:
- 1 Air Fryer kasanova
- 1 Small Pot
- 1 Bowl
- 1 Spoon
- 1 Knife
Steps for Preparing and Cooking Phyllo Dough Triangles Filled with Pastiera Cream:
First, prepare the pastiera cream: in a small pot, place the milk, a teaspoon of granulated sugar, stir well, then add the wheat and a piece of orange peel; cook for 10 minutes, stirring often. Once cooked, turn off the heat, remove the orange peel, add a sprinkle of cinnamon, and let cool.
In a bowl, place the ricotta (it must be well-drained), add the sugar and egg, stir well, then add the wheat, candied fruits, orange blossom water, and cinnamon, a tablespoon of grated orange zest, and mix the ingredients thoroughly.
Take two sheets of phyllo dough (keep the remaining sheets well-covered), place one sheet on a work surface or cutting board, brush with oil, then cover with another sheet, divide it lengthwise in half. On one end of a strip, place a spoonful of pastiera cream, then take the corner of the strip and fold it diagonally over the filling, forming a triangle. Continue folding the strip to maintain the triangular shape until the end.
Repeat the same procedure with the other phyllo strip and subsequently with the remaining phyllo dough, you should get a total of 16 triangles.
OVEN BAKING: place the phyllo triangles on a baking sheet, brush them with a little more oil, and bake at 340°F (170°C) for about 10 minutes.
AIR FRYER BAKING: place the phyllo triangles directly on the air fryer’s grill, brush them with a little oil, and cook at 300°F (150°C) for 8 minutes (turn them halfway through if you don’t have a dual-element air fryer).
Let the phyllo triangles cool, sprinkle them with a little powdered sugar, and serve.
FAQ (Questions and Answers)
Can they be made in advance?
Yes! You can prepare them and store them in the fridge raw for a few hours or cook them in advance and enjoy them the next day. They remain crispy if briefly reheated.
Can I freeze them?
It’s better to freeze them raw. Then cook directly from frozen, extending the time by 3-4 minutes.
What can I substitute for candied fruits?
with chocolate chips.
