Golden-baked filo pastry rolls filled with creamy ricotta, sweet Medjool dates, and finished with a warm honey drizzle, these filo rolls strike a perfect harmony between sweet and savory. Enhanced with toasted sesame seeds and a touch of chili flakes, they’re a delightful appetizer or light dessert.
Why You’ll Love This Recipe
This recipe combines the crispness of baked filo pastry with a rich, flavorful filling that is both sweet and slightly spicy. Whether you’re hosting guests or seeking a unique treat for your family, these filo rolls offer an elegant presentation with minimal effort. They’re also easily customizable and can be made in advance.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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filo pastry sheets
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ricotta cheese
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chopped Medjool dates
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honey
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melted butter or olive oil
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sesame seeds
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crushed red pepper flakes
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fresh oregano or sage (for garnish)
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salt
Directions
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a mixing bowl, combine ricotta cheese, chopped dates, and a pinch of salt. Add 2 tablespoons of honey and stir well.
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Lay one sheet of filo pastry on a clean surface. Brush lightly with melted butter or olive oil. Layer another sheet on top and brush again. Continue until 4 sheets are stacked.
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Spoon the ricotta-date mixture along one edge of the filo stack. Roll tightly to form a log. Repeat with the remaining ingredients to make two large rolls or several smaller ones.
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Place the rolls seam-side down on the prepared baking sheet. Brush the tops with more butter or oil.
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Sprinkle sesame seeds and crushed red pepper flakes evenly on top.
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Bake for 20–25 minutes or until golden and crispy.
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Once out of the oven, drizzle with extra honey and garnish with fresh herbs. Serve warm.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
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Nutty Twist: Add chopped pistachios or walnuts to the ricotta filling for added crunch.
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Cheese Swap: Substitute goat cheese or cream cheese for a tangier flavor.
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Spice It Up: Add a pinch of cinnamon or cardamom to the filling for a warm, aromatic touch.
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Mini Rolls: Cut the filo into smaller squares to create bite-sized party appetizers.
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Vegan Option: Use a plant-based ricotta alternative and maple syrup instead of honey.
storage/reheating
Store leftover filo rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for about 10 minutes until crisp. Avoid microwaving as it can make the pastry soggy.
FAQs
What type of dates should I use for this recipe?
Medjool dates are recommended for their natural sweetness and soft texture, which blend well with the ricotta.
Can I make these rolls ahead of time?
Yes, you can assemble the rolls and refrigerate them for up to 24 hours before baking. Bake just before serving for the best texture.
Can I freeze the filo rolls?
Yes, assemble the rolls and freeze them unbaked. Bake from frozen, adding 5–10 minutes to the baking time.
What is a good alternative to ricotta cheese?
Goat cheese or mascarpone can be used for a creamier or tangier variation.
How do I keep filo pastry from drying out?
Keep unused sheets covered with a damp towel while working to prevent them from drying and cracking.
Is it necessary to brush every filo layer with butter?
Brushing each layer ensures the pastry crisps up properly and adds flavor, so it’s recommended.
What herbs work best as garnish?
Fresh oregano or sage complements the sweetness of the filling and the richness of the cheese.
Can I make this gluten-free?
Use gluten-free filo pastry, available at some specialty stores or online, to make this recipe suitable for gluten-free diets.
How do I know when the rolls are done baking?
The rolls should be golden brown and feel crisp to the touch when they’re ready.
What can I serve with these filo rolls?
They pair well with a light salad, fresh fruit, or even as part of a cheese board.
Conclusion
Crispy Filo Rolls with Ricotta, Dates & Honey are a sophisticated yet simple dish that brings together contrasting textures and flavors. Whether served as an appetizer, snack, or sweet bite after dinner, these rolls are sure to impress with their beautiful presentation and irresistible taste.
Print
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 large rolls or 6–8 small rolls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Golden-baked filo pastry rolls filled with creamy ricotta, sweet Medjool dates, and drizzled with warm honey. Topped with sesame seeds and chili flakes, this dish offers a delightful blend of savory and sweet.
Ingredients
- 8 sheets of filo pastry
- 1 cup ricotta cheese
- 1/2 cup chopped Medjool dates
- 2 tablespoons honey (plus more for drizzling)
- 2 tablespoons melted butter or olive oil
- 1 teaspoon sesame seeds
- 1/2 teaspoon crushed red pepper flakes
- Fresh oregano or sage for garnish
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix the ricotta cheese with chopped dates and a pinch of salt. Drizzle in 2 tablespoons of honey and stir to combine.
- Lay one sheet of filo pastry on a clean surface and brush lightly with melted butter. Place another sheet on top and brush again. Repeat until you have 4 stacked layers.
- Spoon the ricotta-date filling along one edge and roll the pastry tightly to form a log. Repeat for the remaining pastry and filling to make two large rolls or several small ones.
- Place the rolls seam-side down on the baking sheet. Brush tops with more butter or oil.
- Sprinkle sesame seeds and crushed red pepper flakes generously on top.
- Bake for 20–25 minutes or until golden and crispy.
- Remove from oven and drizzle immediately with honey. Garnish with fresh herbs and serve warm.
Notes
- Use olive oil instead of butter for a lighter, dairy-free option.
- Chop the dates finely for better distribution in the filling.
- Serve with extra honey on the side for dipping.
Nutrition
- Serving Size: 1 small roll
- Calories: 180
- Sugar: 9g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
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