Recipe Ingredients
- 3 cups Triple Berry Blend frozen berries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1 box Athens Phyllo Dough, thawed
- 1 stick unsalted butter, melted
- 1 1/2 cups ricotta cheese
- Turbinado or other coarse sugar
- Honey, for drizzling
- Fresh mint leaves
Recipe Directions
- In a small pot combine the frozen berries, sugar, cornstarch, and salt. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally. Remove from the heat and let cool completely.
- Preheat the oven to 400F. Unroll the phyllo dough and place it under a damp kitchen towel to keep the dough from drying out. Lay 1 sheet of phyllo on your work surface and brush with melted butter. Top with another sheet of phyllo and brush with the melted butter. Repeat with one more layer to make 3 sheets of phyllo total.
- Cut the dough lengthwise into thirds. Place 1 tablespoon of ricotta cheese and 1 tablespoon of the cooled berry mixture about 1-inch from the bottom of one section of dough. Fold the dough over the filling to form a triangle. Repeat with the remaining two strips of dough.
- Place the triangles on a parchment paper or silicone mat-lined baking sheet. Repeat with the remaining phyllo dough, ricotta cheese, and berry mixture.
- Brush the tops of the turnovers with the remaining melted butter and sprinkle with the coarse sugar. Bake until the turnovers are golden brown and crisp, about 15 minutes. Serve drizzled with honey and finish with fresh mint leaves.
