- 3/4 c. ricotta
- 3 T. sugar
- 1/4 t. vanilla
- 1 large egg
- kosher salt
- 6 T. ( 3/4 stick) unsalted butter
- 3 T. honey, plus additional for drizzling
- 6 sheets frozen phyllo dough, thawed
- Preheat oven to 350 degrees; line a baking sheet with parchment paper. In a small bowl, combine ricotta, sugar, vanilla, egg, and a pinch of salt — mix well. In a microwave-safe bowl or small measuring cup, melt butter and honey, about 30 to 45 seconds. Stir well to combine.
- Lay one sheet of phyllo on a work surface; keep the remaining sheets covered with a damp paper towel. Using a pastry brush, gently brush all over with the honey mixture. Repeat with two more sheets of phyllo. Cut the dough crosswise into four rectangles.
- Place 2 T. of the ricotta mixture at one end of each rectangle, leaving the top right corner empty. Fold the top right corner diagonally down and to the left edge, enclosing the filling. Fold the triangle down over itself. Now fold the top left corner diagonally down and to the right. Repeat, as if folding a flag, and transfer the turnover to your prepared baking sheet. Repeat with remainder of the dough and the remaining three sheets of phyllo.
- Bake until golden brown, 30 to 35 minutes. Serve warm, drizzled with additional honey. (Unbaked turnovers can be frozen. To bake, place directly into your pre-heated oven — do not thaw. Allow for an additional few minutes of baking time.)