Mboura me Ricotta (Ricotta cigars) is a very easy dessert to make or even freeze to have on hand on busy days or nights when you fancy something sweet or unexpected guests drop in. Five ingredients, quick to make and delicious.
Niki Louca from My Greek Kitchen shares her favourite recipe with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
Ingredients:
- 1 packet Antonio filo pastry
- cinnamon to taste
- 700-800 grams fresh ricotta
- 6 tablespoons sugar
- ½ cup of light olive oil or vegetable oil
- icing sugar for dusting
Method:
- Break ricotta with a fork and add the sugar and cinnamon. Mix well and set aside.
- Have your oil and pastry brush ready along with your baking tray. Line tray with baking paper and preheat your oven to 170C.
- Working with filo pastry requires you to work fast otherwise the pastry will dry out. Place the pastry long side facing you, take a table spoon of the ricotta mixture and place in the middle of the bottom part of pastry. Fold both sides of pastry inwards to cover the ricotta, then slowly roll upwards, away from you to form a cigar.
- Repeat process till all the pastry/custard is used. At this stage if you don’t want to cook all of the cigars, you can freeze them and bake them at a later date (frozen). They will keep in the freezer up to a month.
- Brush the tops of the cigars with oil and place in the hot oven.
- Once golden brown, remove from the oven and dust with icing sugar. Serve warm.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
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