Phyllo Turnovers with Shrimp and Ricotta Filling
Recipe makes 15 servings
- 1/3 cup chopped celery stalk
- 1/3 cup chopped green pepper
- 2/3 cup chopped red or orange peppers
- 2 tablespoons all-purpose flour
- 1 pound large shrimp - peeled, (chop = optional)
- 2/3 cup ricotta cheese
- 1 (16 ounce) package frozen phyllo dough, thawed
- 3 tablespoons butter
- 1 tablespoon canola or veggie oil
- 2 dashes hot sauce (yeah... hot sauce.. it really works with this dish)
- 1 teaspoon caldo de pollo or just salt
- 1/3 cup heavy cream
- 1/2 cup butter
Directions
- Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes.
- Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes.
- Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.
- Preheat oven to 425 degrees F
- Melt 1/2 cup butter - Remove from heat and keep warm.
- Stack two sheets of phyllo on top of each other,
- Bush the top of each strip with melted butter
- Cut into 3 strips about 3 inches by 12 inches.
- Place a clump of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle.
- Place triangle on an ungreased baking sheet.
- Once all pastries are made, give another light coating of butter to seal the ends of the philo dough
- Bake in preheated oven until tops are golden brown and flaky
- @ 425 for 10 to 15 minutes. Cool
