Description
Crispy phyllo shells filled with whipped ricotta, chopped pistachios, and honey—an effortless Mediterranean-style party favorite!
Ingredients
Component Ingredients
Base 30 mini phyllo pastry shells (store-bought, baked from frozen)
Whipped Ricotta 1 cup (250 g) whole-milk ricotta, well-drained • Zest of ½ lemon • ½ tsp pure vanilla extract
Toppings ¼ cup toasted pistachios, finely chopped • 3 Tbsp good-quality honey, gently warmed • Tiny pinch flaky sea salt (optional)
Instructions
Whip Ricotta – In a mini-processor or with a handheld mixer, blend ricotta, lemon zest, and vanilla 30 sec until light and silky. Transfer to a piping bag fitted with a star or round tip.
Fill Shells – Pipe a decorative swirl of whipped ricotta into each phyllo shell, reaching just above the rim.
Garnish – Sprinkle chopped pistachios generously over the ricotta swirls. Drizzle warm honey back-and-forth so it pools lightly inside the shells. Finish with a tiny pinch of flaky sea salt for contrast.
Serve – Present immediately while shells are crisp.
Notes
Floral twist: Blend 1 tsp orange-blossom water into ricotta.
Extra color/crunch: Dust tops with crushed freeze-dried raspberries.
Savory-sweet: Swap flaky salt for a crack of fresh black pepper.
Alternative drizzle: Use date syrup or maple syrup instead of honey.
Make-ahead tip: Whip ricotta up to 24 h ahead; store chilled. Pipe and garnish just before guests arrive to keep phyllo crisp.
- Prep Time: 10 min
- Category: Appetizer / Party Bite
- Method: No-Cook Assembly
- Cuisine: Mediterranean-Inspired
