The ricotta phyllo pie with dark chocolate chips is a simple, quick, and truly delicious dessert. You know by now that I love phyllo dough, it’s a base I always keep in the fridge, ready to use at the last minute to prepare both sweet and savory dishes. I had to prepare a very quick dessert for a dinner with friends, and I thought of making a pie with phyllo dough, filled with ricotta cream. How delicious! Fragrant, golden, crunchy and with a creamy filling, the ricotta phyllo pie is really special, perfect at the end of a meal, for breakfast or a snack. I’m sure you’ll fall in love at first bite!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 24 oz ricotta
- 5/8 cup sugar
- 2/3 cup dark chocolate chips
- 3.5 oz butter
- 11 sheets phyllo dough
- to taste vanilla
- to taste powdered sugar
Steps
The ricotta phyllo pie with dark chocolate chips is very simple and quick to prepare. First, prepare the ricotta cream: in a bowl, put the ricotta, sugar, vanilla, and mix with a fork, then incorporate the dark chocolate chips.
Take a sheet of phyllo dough and place it inside a baking pan lined with parchment paper, brush it with a little melted butter, place another sheet of phyllo dough on top, butter, phyllo, again butter and phyllo (so, for the base, you will need to layer 4 sheets, brushing them with melted butter as you go).
Fill with the ricotta cream and level it well. Close with a sheet of phyllo dough, brush it with some melted butter and place a second sheet of phyllo on top, brush it too with the melted butter.
Crumple the remaining 5 sheets and place them on the surface of the dessert, fold the edges that protrude from the pan and brush everything with the remaining melted butter.
Bake the ricotta phyllo pie in a preheated oven at 350°F for about 35 minutes, it should be well golden. If it browns too much, cover the surface with parchment paper.
Let the ricotta phyllo pie cool or at least warm up and garnish it with a dusting of powdered sugar.
Advice:
The ricotta phyllo pie keeps at room temperature (if it’s not too hot) for a couple of days or in the fridge for up to 4 days. In the fridge, of course, it will lose some of its crispness. If you prefer a creamier ricotta cream, whip it with electric beaters before adding the chocolate.
More ricotta dessert recipes HERE
More phyllo dough recipes HERE
