Italian Ravioli of phyllo dough with almonds and honey recipe
Ravioli of phyllo dough with almonds and honey.
In the Mediterranean cuisine we can include also the tasty Greek cuisine that comes along with Italian cuisine.
Today we offer an Italian reinterpretation of the famous Greek dessert Baklava.
The phyllo dough, light and fat puff pastry, is used in many recipes, Greek and Turkish. It is easily found at the supermarket.
Prep Time: Less than 30 minutes
Ingredients for 4 people
80 g phyllo dough
60 g walnuts
60 g almonds
50 g honey
1 unwaxed lemon
Chop almonds and walnuts coarsely and toast them on low heat in a nonstick skillet.
In a saucepan, place the honey, lemon peel, half a glass of water and let reduce by one third.
Add the toasted nuts and lemon juice.
Cut the sheets of phyllo dough into 4 strips.
At the base of each strip deposited the filling; fold the dough in the shape of triangle, continuing to the end of the strip to obtain the ravioli multilayer.
Preheat oven to 220 ° C.
Brush with oil seeds ravioli and bake for 10 minutes at 200 ° C.
Sprinkle with cinnamon and serve.
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