Description
Pumpkin ricotta stuffed phyllo triangles are a delightful autumn treat that combines crispy, flaky phyllo pastry with a creamy filling of sweet pumpkin and rich ricotta cheese. These golden-brown bites are visually stunning and incredibly easy to prepare, making them perfect for gatherings or cozy evenings at home. With every bite, experience the essence of fall as these savory triangles leave everyone craving more.
Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh sage, finely chopped
- 1/4 cup olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a mixing bowl, combine canned pumpkin puree, ricotta cheese, Parmesan cheese, and chopped sage until smooth.
- Take one sheet of phyllo dough and brush it lightly with olive oil. Layer another sheet on top and repeat until you have three layers. Cut into strips about 3 inches wide.
- Place a tablespoon of the filling at one end of each strip, fold over into a triangle shape, and seal tightly as you go.
- Arrange the triangles on the baking sheets and brush the tops lightly with olive oil. Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving; enjoy plain or with your favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg