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
Units
Scale
- 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
