Toasted Ricotta, Apricot and Pistachio Nests with Orange Blossom Honey
An original dessert of crisp baked phyllo pastry nests filled with a light ricotta-yogurt cream, topped with roasted apricots, toasted pistachios, and a fragrant orange blossom honey finish. Elegant, fresh, and full of texture contrast.
Ingredients
- 6 leaves phyllo dough (descongelada si es congelada)
- 50 g unsalted butter (derretida)
- 250 g ricotta cheese (well escurrida)
- 120 g plain Greek yogurt (whole or semidesnatado)
- 60 ml orange blossom honey (divided)
- 5 ml vanilla extract
- 2 g orange zest (finely grated)
- 300 g fresh apricots (cut por the mitad and boneless)
- 25 g brown sugar
- 40 g pistachios (chopped groseramente)
- 1 g ground cinnamon
- 1 g fine salt
- 5 ml light olive oil (for the albaricoques)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease a 6-cup muffin pan or 6 small ramekins.
- 2
Lay one sheet of phyllo dough on the work surface and brush it with a little melted butter. Place another sheet on top, brush again, and repeat until you have 3 layers. Cut the stack into 3 large squares. Repeat with the remaining 3 sheets to make 6 phyllo portions.
- 3
Fit each phyllo portion into one cavity of the pan, gently crumpling it to create nests. Bake for 10 to 12 minutes at 190 °C / 375 °F, until golden and crisp. Remove and let cool.
- 4
Meanwhile, in a bowl, mix the ricotta, Greek yogurt, 30 ml (2 tbsp) orange blossom honey, vanilla extract, orange zest, and fine salt. Stir or whisk until smooth. Chill until needed.
- 5
Place the apricots on a small baking tray. Add the brown sugar, ground cinnamon, light olive oil, and 15 ml (1 tbsp) orange blossom honey. Toss to coat the fruit evenly.
- 6
Roast the apricots for 12 to 14 minutes at 190 °C / 375 °F, until tender at the edges but still holding their shape. Let them cool slightly.
- 7
Toast the pistachios in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.
- 8
Fill each phyllo nest with a portion of the ricotta cream. Spoon the roasted apricots and their juices over the top.
- 9
Finish with the toasted pistachios and drizzle the remaining 15 ml (1 tbsp) orange blossom honey over each nest just before serving.
- 10
Serve right away to keep the contrast between crisp phyllo, cool cream, and warm fruit.
Chef tips
For a more refined presentation, press the ricotta cream through a fine sieve before filling and pipe it in with a pastry bag. The phyllo nests can be baked a few hours ahead and stored in an airtight container.
Substitutions
You can replace the apricots with plums or firm peaches. Pistachios may be swapped for hazelnuts or almonds if preferred. Orange blossom honey can be replaced with mild regular honey, though you will lose some floral aroma.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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