Phyllo Dough Cake with Ricotta and Sour Cherries
This delicious cake of phyllo dough with ricotta and sour cherries is a traditional-inspired dessert, perfect for those who love contrasts between the creamy sweetness of ricotta and the slightly tart note of sour cherries. A crunchy phyllo dough shell encloses a soft and fragrant filling, ideal to serve at the end of a meal or for a special snack. The preparation is simple but impressive: extremely thin layers of phyllo dough are brushed with melted butter, filled with a sweetened ricotta cream, and enriched with a generous layer of sour cherry jam (or compote). The result is a light and refined dessert, with a balanced and irresistible taste. Perfect also to prepare in advance, this cake wins over at the first bite with its flaky texture and soft, fruity heart. Try it and be surprised by the goodness of a simple yet rich traditional dessert!
Also try these desserts with sour cherries:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20/30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Phyllo Dough Cake with Ricotta and Sour Cherries:
- 1 package phyllo dough
- 2 eggs
- 17.6 oz ricotta
- 3/4 cup sugar
- 3 tbsp butter
- lemon zest
- 7 oz plain yogurt
- rum flavoring
- 10.6 oz sour cherries
- 1/4 cup sugar
Steps
The preparation of the Phyllo Dough Cake with Ricotta and Sour Cherries is very simple, watch the video HERE.
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Mix the ricotta with the eggs, sugar, rum flavoring, lemon zest
Add the yogurt and mix.
In a saucepan, put the sour cherries, the sugar, and cook for about 10 min
let it cool.
Brush the baking dish with melted butter, then place 3/4 sheets of phyllo dough at the bottom. Brush with the butter
then add some cream, another 3/4 sheets of phyllo dough, brush with butter, another layer of cream
Add the obtained sour cherry mixture. Place another 3/4 sheets on top, brush and cover with the remaining cream. Tuck in the edges if needed
Place the remaining cream on top and brush the uncovered parts with butter. Cut into squares and bake at 350°F for about 1 hour.
Enjoy your meal!
storage
-The phyllo dough cake with ricotta and sour cherries can be stored in the refrigerator, well covered with plastic wrap or in an airtight container, for about 3 days.
I recommend leaving it at room temperature for 15–20 minutes before serving, to regain its optimal consistency.
-To maintain its crunchiness, it is preferable not to freeze it, as the moisture from the ricotta could compromise the phyllo dough once thawed.
