Philo Man cake with ricotta and pistachio filling

You know, Griboyedov was right when he said in the words of his character Chatsky: When you travel, you come home, and the smoke of the Fatherland is sweet and pleasant to us... I'll say this about the fatherland: home is home... After a 2-week stay in the nice Czech town of Karlovy Vary (and everything was good, only the public snack is so unpalatable)!) We came back with a craving - my husband so delicious to eat, and I so delicious to cook (well, and also humble to taste... ) And I'm off to the rails - the oven never rests.
Ingredients for phyllo man cake with ricotta and pistachio filling:
-
Filo Dough
(10 sheets of phyllo dough, it's better to have extra, as the dough tears easily.)
-
500 g
-
Butter
-
125-150 g
-
Pistachios
-
100 g
-
Sugar
(3 tbsp.l. brown sugar
3 tbsp.l. white sugar )
-
6 tablespoon
-
Lemon peel
(2 lemons)
-
2 pcs
-
Fried Chicken Egg
-
1 Tbsp
-
Ricotta
-
250 g
-
Sour cream
((thicker))
-
75 g
-
Essence
(vanilla)
-
1 teaspoon
-
Honey
-
2 tablespoon
-
Berries
(dried, can be raisins)
-
50 g
-
Wheat flour
/
Flour
-
2 teaspoon
-
Salt
-
Cinnamon
(for sprinkles)
-
1 tablespoon
-
Sugar
-
1 tablespoon
How to cook phyllo man cake with ricotta and pistachio filling step by step with photos
|
Melt butter.
Grind pistachios with sugar and add 1 tbsp.l. Mix the butter with the nuts. |
|
Remove the zest from the lemons. |
Mix cheese, zest, egg, sour cream, vanilla, honey, flour and salt until puffy, add berries (I have berries) or raisins. |
Preheat oven to 180°. |
|
Grease a small square dish (I have a 22x22 cm square dish) with butter and line it with foil, bending its edges beyond the edges of the dish, and grease the foil with butter. |
If you can't afford to buy ready-made pastry, you can make it yourself, but I've never made it and don't think I could ever make it. You can use flaky pastry instead, but remember that 1 flaky sheet is equal to 3 sheets of phyllo. And don't grease it with butter... |
|
We will need 4 sheets of 20x40. Each of them is coated thinly with oil (each leaf put on a separate slightly moistened towel) and put in a form so that the part to cover the bottom, and the other part should hang down on the side (in the photo visible). A sheet of phyllo should hang down from each edge. The rest of the sheets need to be 20x20. |
|
Put 1/2 of the stuffing ricotta, 3 sheets grease with butter and put it on the stuffing, sprinkle with 1/2 of nuts. Again 3 sheets of phyllo cheese, phyllo and walnuts. |
|
Fold the dangling edges onto the pie, butter them and decorate - I did not have enough dough for the decoration, but you can decorate it, it will be more beautiful!!! |
We cut the Philo into strips, smear it with butter and make roses out of them, put them on the pie surface. |
|
Sprinkle with sugar and cinnamon.
Bake for 45-50 minutes., Bake for 45-50 minutes until pie sticks dry. |
|
Oh, how delicious it was! My husband doesn't eat nuts. They get stuck in his "his teeth"! My comment on this you know: the meat is not stuck! I've been eating double portions, cheek to cheek - I missed the goodies so much!
|
|
|
|
|
|
|
Nutritional Value:
Whole Dish: |
Calories
4573.5 Calories
|
Protein
95 g
|
Fat
252.9 g
|
Carbohydrates
479.5 g
|
100g: |
Calories 326.7 Calories |
Protein 6.8 g |
Fat 18.1 g |
Carbohydrates 34.3 g |
Salt, Flour, Wheat Flour, Sugar, Tasty, Butter, Egg, Sweet, Honey, Sour Cream, Cinnamon, Baking, Ricotta, Berry, Pistachios, Lemon Cider, Pastry, essence, Tarts