Spoon Dessert with Ricotta Cream, a typical Romanian dessert called “plăcintă“. The cream is truly amazing, made with eggs, sugar, lemon, and of course, ricotta. It’s the perfect dessert for those who don’t want to spend too much time in the kitchen. Various layers are made with phyllo dough and cream, then baked in the oven.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 602.30 (Kcal)
- Carbohydrates 64.39 (g) of which sugars 38.77 (g)
- Proteins 27.70 (g)
- Fat 26.73 (g) of which saturated 15.35 (g)of which unsaturated 10.36 (g)
- Fibers 0.75 (g)
- Sodium 399.53 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs ricotta
- 4 eggs
- 1 cup sugar
- to taste lemon zest
- 1.4 tbsp butter
- 1 package phyllo dough
- 2 tbsp brown sugar
Tools
- 1 Baking Dish
- 1 Whisk
Steps for Spoon Dessert with Ricotta Cream
In a bowl, mix the ricotta with the sugar, grated lemon zest, and eggs.
Mix well until a smooth, lump-free cream is formed.
At this point, use the melted butter to grease a baking dish of 12×8 inches well and place 2 sheets of phyllo dough.
Fill with the cream and then repeat two more layers alternating cream and phyllo sheets.
Brush with the remaining butter and sprinkle the surface with brown sugar.
Bake in a preheated oven at 350°F for 40-45 minutes. Remove from oven and let cool completely before serving.
Spoon Dessert with Ricotta Cream, Storage and Variations
The spoon dessert with ricotta cream can be stored in the refrigerator for several days covered with plastic wrap.
You can prepare the dessert 3-4 hours in advance to let it cool well. You can add raisins soaked in rum to the cream. If you prefer a lower cake, you can opt for a larger baking dish.
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FAQ (Questions and Answers)
Why is it called phyllo dough?
From the Greek language, the name phyllo (phyllo), which in Italian means leaf. Phyllo dough first spread to the Balkan Peninsula and then to the Middle East.
