I was checking out an old issue of WOMENS DAY (june issue) magazine and found this recipe. As I looked it over I realized I had all the ingredients to make these delish little squares. So, tonight we are having dessert!
These Strawberry-Ricotta Squares are light, crisp and hit the spot.
adapted from WOMENSDAY June 2009
Fillo (Phyllo) Dough Pastry Sheets, 5 sheets
1/2 cup ricotta cheese
1 tablespoon powder sugar
1/2 ounce bittersweet or semisweet chocolate, grated or finely chopped
1 pint fresh strawberries sliced
1/16 of a teaspoon of vanilla
Preheat oven 350. Grease a baking sheet. On the baking sheet, butter each layer of phyllo dough, sprinkle vanilla sugar between each buttered layer. Cut phyllo dough into 9 squares. Bake 15 minutes or until golden brown, set aside. Gently fold ricotta, powder sugar and vanilla in a small bowl; To serve,spread 1 tablespoon onto each square. Press strawberry pieces into ricotta. Dust with powder sugar and grated chocolate on top of each square.