Crispy ricotta, chocolate and orange lady fingers
reduced-fat ricotta cheese
20 g, (70% cocoa), coarsely grated
1 tsp, finely grated, plus orange zest to serve
uncooked filo pastry
2 tsp, dutch, to dust
- Crispy pastry filled with creamy ricotta, dark chocolate and orange zest.
- Combine the ricotta, sugar, chocolate and orange zest in a medium bowl.
- Place 1 sheet of pastry on a clean work surface. Lightly spray with oil. Top with another sheet and lightly spray again with oil. Fold in half lengthways. Place one-sixth of the ricotta mixture at one end of the filo strip. Fold in the sides and roll to enclose the filling. Place seam-side down on the prepared tray. Repeat with the remaining filo and filling. Lightly spray lady fingers with oil.
- Bake for 18 minutes or until golden and crisp. Set aside on the tray to cool. Serve warm or at room temperature dusted with cocoa and topped with orange zest.