Phyllo Honey Ricotta and Rosewater Cigars

Looking for an easy dessert, these Phyllo Ricotta & Rosewater Cigars are definitely a perfect recipe. They come together in no time and bake crispy. They are absolutely delicious. All you need is a few ingredients and your oven. What I love about them, is they are versatile and can be filled with a variation of flavours. In my recipe, I flavoured the ricotta with cinnamon and rosewater and topped them with honey and pistachios. You can substitute the rosewater for orange blossom, add some chocolate and substitute pistachios for almonds, pecans or walnuts. 




454g ricotta cheese, drained

1 tsp cinnamon

2 tbsp rosewater

450 g pkg phyllo pastry, thawed as per package instructions

1/3 cup unsalted butter, melted

4 tbsp light oil

1/3 cup honey

3 tbsp pistachios, crushed


Preheat oven to 350F and line a large baking sheet with parchment paper.

In a large bowl, mix together, ricotta, cinnamon and rose water.

Combine the melted butter with the olive oil in a bowl.

Place phyllo between a lightly damp tea towel, this will ensure it does not dry out.

Using a pastry brush, brush 3 sheets of phyllo with butter mixture and stack evenly on top of each other lengthwise on your working surface. cut the sheets in 4 equal pieces vertically. Add 1 heaping tbsp of ricotta mixture to the bottom of the phyllo , leaving a 1/2 inch space from the bottom edge. Fold bottom edge of the phyllo over mixture. Gently pull the left and right side over the filling and the folded bottom of edge. Roll tightly to close the roll. Place on baking sheet ensuring you leave just under an inch between them. Repeat with the remaining phyllo and filling. makes about 20 cigars. Brush each one generously with the remains butter mixture. Bake in preheated oven for 30-35 minutes until golden and crisp. Baking time can vary depending on your oven temperature. Note, you might get some ricotta filling that slips out when baking, its ok, as you can tuck it back in when they finish baking.

Remove from oven and let cool for a few minutes.

Slightly heat your honey for an easier drizzle. Drizzle each cigar with about a tsp of honey and top with crushed pistachios.

SERVINGS 20 pieces / PREP & COOK TIME approx. 45 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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