Ricotta Rolls with Walnuts and Chives
Yield 6 Servings
3/4 cup (7oz)
1/3 cup (1 oz) walnut halves
2 oz Emmenthaler cheese
freshly grated zest of 1 lemon
2 pinches of freshly grated nutmeg
4 pinches of ground cinnamon
2 tablespoons snipped fresh chives
salt and freshly ground peppter
6 sheets filo pastry
1 tablespoon peanut oil or vegetable oil
Preheat the oven to 425 degrees F.
a bowl mash the ricotta with a fork.
Using a rotary grater fitted with the
large-0holed disk, grate first the walnuts and
then the Emmenthaler into the bowl containing
the ricotta. Alternatively, grate them
in a food processor fitted with a shredding
disk. Add the lemon zest, nutmeg,
cinnamon, chives and salt and pepper to
taste. Mix well.
the filo sheets in half crosswise. Place
a half sheet on work surface, keeping the
remaining sheets covered with a damp towel so
they do not dry out. On half of the
sheet, spread on-twelfth of the cheese mixture
in a rectangle about 3 inches long and 3/4
inch wide, leaving the bottom edge and sides
uncovered. Fold the bottom edge over the
mixture, then fold in the sides and roll up
into a cylinder about 1-1/2 inches in
diameter. Repeat with the remaining
sheets and cheese mixture.
a pastry brush, oil a baking sheet with some
of the oil. Arrange the rolls on the
baking sheet at least 1/2 inch apart.
Lightly brush the pastries with the remaining
oil. Transfer the baking sheet to the
oven and bake until golden and crisp, 18-20
minutes. Serve while still crisp, either hot