Hello BHG friends! I’m Heather Baird, blogger at Sprinkle Bakes. You may remember me from my previous posts here on Delish Dish. Today I’m here to tell you about my new baking and desserts book called Sea Salt Sweet. We’re also having a giveaway, so you can enter for a chance to win a copy!
I’ve always been a fan of salty sweets – salted caramel, pretzels dipped in chocolate, butter toffee with salty pecans – you name it! My love for this dynamic flavor combination inspired a book filled with all kinds of new salty-sweet recipes. Inside you’ll find rich salted caramel and chocolate recipes, and perhaps less expected treats that incorporate fresh fruits and citrus.
This is one of my favorite recipes from the book, and it is as easy to make as it is pretty. Ricotta Fig Phyllo Cups make a great dinner party finale because each guest gets their own little bouquet of figs, walnuts and sweet ricotta cheese. A sprinkle of Fleur de Sel (French sea salt) on top makes the fruit taste even sweeter. Fleur de sel can be found at most grocery stores in the condiments and spices aisle, or at kitchen specialty stores. It can also be ordered online.
The Phyllo cups are so simple to make! The layered dough is cut into squares and then pressed into ramekins. After a quick bake, they’re ready to be filled. These cups can be made ahead and stored until just before serving, that way you can be confident the phyllo cup will stay crisp and lovely.
Choose the most beautiful blemish-free figs you find for the best presentation.
I hope you’ve enjoyed this sampling from my new cookbook. You can find more information including how-to videos and purchasing information on my Sea Salt Sweet book page.
Ricotta Fig Phyllo Cups
Yields 6 servings
Unsalted butter, for ramekins
1/2 cup/120 g whole-milk ricotta cheese
1/4 cup/60 ml heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/16 teaspoon fine-grain sea salt
6 sheets of frozen phyllo dough, thawed
(18 x 14 inches/45.5 x 35.5 cm each)
3 tablespoons/50 g unsalted butter, melted
12 fresh figs, quartered
6 tablespoons chopped walnuts, toasted
1/2 cup/170 g wildflower honey
Preheat the oven to 350°F/180°C.
Butter six 8-ounce/240 ml round ramekins and set aside.
Place the ricotta and heavy whipping cream in a medium mixing bowl. Beat the mixture on medium speed with an electric mixer, gradually adding the sugar, until the mixture is thickened to soft peaks.
Add the vanilla and salt; mix well. Cover the mixture and chill while the other elements are prepared.
Stack 2 phyllo sheets on a work surface and cover the remaining sheets with a damp paper towel to prevent the dough from drying. Brush the sheets evenly with some of the melted butter. Top the buttered phyllo sheets with 2 more sheets of phyllo and brush with butter as before. Top with the last 2 phyllo sheets and gently press all the layers together.
Cut the phyllo stacks into six 7 x 6-inch/18 x 15 cm rectangles. Carefully fit a rectangle of phyllo into each buttered ramekin, creating a phyllo cup. The phyllo will slightly extend over the top of each ramekin. Place the ramekins on a baking sheet and transfer to the oven. Bake for 20 minutes, or until the phyllo dough cups are crisp and golden. Allow the phyllo cups to cool for
5 minutes inside the ramekins, then gently remove them and place them on a cooling rack. The cups may also be kept inside the ramekins for serving, if you prefer.
Just before serving, divide the ricotta mixture evenly among the cups. Top each basket with 2 quartered figs. Sprinkle 1 tablespoon of toasted walnut pieces over each cup and drizzle each cup with honey. Serve immediately.
To enter to win one of 5 copies of Sea Salt Sweet, tell us below: “What is your favorite salty-sweet combination?”. For another opportunity to win, connect with Better Homes and Gardens on Twitter and re-tweet the giveaway announcement tweet with #SeaSaltSweetSweepstakes. We’ll conduct a random drawing from the entries received to select the winners. See the official contest rules here.
Please note, this contest has ended.