Nutella cherry ricotta pastries
INGREDIENTS for 12 portion
3 sheets of filo pastry 43cm x 26cm
50g plant vegetable spread, melted
250g ricotta, drained
Zest 1 lemon
1 tsp vanilla extract
360 g cherries, pitted – 12 left whole with stalks
1 apple, coarsely grated
180g Nutella (one heaped teaspoon (15g) per portion)
50g toasted finely chopped hazelnuts*
![nutella – an ingredient to prepare this delicious recipe nutella – an ingredient to prepare this delicious recipe](/uk/brands/nutella20/themes/custom/nutella20_theme/assets/images/icons/recipe-portion-img-plant-based.png?t=1721992353)
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
Preheat the oven to 190C/170C fan/gas 5.
Lay one sheet of filo pastry onto the work surface and brush all over with some of the melted vegetable spread. Place a second sheet of filo on top. Using a large knife cut the filo into eight even squares and press each pastry square into a twelve-hole muffin tin.
Lay the third piece of filo pastry onto the work surface and brush all over with some of the melted vegetable spread. Fold the pastry in half like a book and again using a large sharp knife cut into four even squares. Press each into the remaining holes in the muffin tin. Bake for 10-12 minutes until crisp and golden, remove from the oven and allow to cool on a cooling rack.
Mix the lemon zest, vanilla extract, grated apple and ricotta in a small bowl. Divide the filling between the twelve crisp filo cases.
Press four cherry halves into the filling, spoon over one heaped teaspoon (15g) Nutella per portion. Sprinkle with chopped hazelnuts, and top with the reserved cherries with stalks.