Sweet Cheese in Phyllo Pockets *RECIPE*

I remember that Sitto would often bake with her sister or family friends. In those days, they would bake together what seemed like enormous quantities to be shared between their households. As a youngster, I always enjoyed watching and listening to these wonderful Syrian women chatting in Arabic while they worked.

Years later, as a young cook, those endearing times only reminded me of my own inexperience! I have to smile because, in those early days in the kitchen, Phyllo used to scare me. That paper-thin dough looked like it needed expert hands to even consider making something with it!

You, the reader, may be like I was so long ago. That’s why my goal has always been to present a recipe as simply as possible, with an approach and assumption that the ingredients and the dish may be totally unique to you.  This Sweet Cheese in Phyllo Pockets recipe only proves that even a novice baker can manage it. First, remember that working with Phyllo is forgivable and it can be patched if it tears apart. Secondly, anything…and I mean anything you put into it will be delectable. I’ve made savory and sweet dishes with phyllo to great success. You can too!

As for the filling, one of the easiest is a sweet cheese. As I mention throughout the cookbook, plan ahead.  As the Chefs admonish, “Mise en Place.” Gather, organize and prepare every ingredient before even beginning. From there, your concentration is on the phyllo. In the cookbook, I’m pretty clear on how to handle it, so you’ll be assured you can too.

These Sweet Cheese in Phyllo Pockets, which I created and made for the first time last year, drew rave reviews from the family…I know, they’re biased…but seriously, after making them a few times, your own family and friends will adore this really easy sweet. So let’s bake. Then sit back and enjoy the Kudos!

SWEET CHEESE IN PHYLLO POCKETS
JIBNEH HILU B’ WARAQ

15  OZ. WHOLE MILK RICOTTA CHEESE

1/4 CUP SUGAR

1 CUP CLARIFIED BUTTER, WARMED (PAGE 6)

1 BOX PHYLLO PASTRY, DEFROSTED PER PACKAGE

1 RECIPE PREPARED SUGAR SYRUP, SHIRREH (PAGE 4)

1 BASTING BRUSH FOR THE BUTTER

Prepare a baking pan, lined with foil.  Grease lightly with butter to coat the bottom of the pan.

Mix the ricotta and sugar until well blended

Preheat the oven to 350 degrees

Open one package of phyllo pastry onto a work surface.  Cut it vertically down the middle.  Cover all with wax paper and a slightly damp towel to keep it from drying out.

Take 3 phyllo sheets at a time, buttering each top.  Add a tablespoon of ricotta to the bottom edge and fold over and over until completely wrapped.  Baste with butter overall and place on the baking sheet.  Continue with the rest until the dough and cheese have been used.

Bake for 18 to 20 minutes until golden brown.  Immediately drizzle the sugar syrup over each one and serve.

Cook’s Notes:  If you plan on serving them at a later date, prepare without baking.  Cover the pan with more foil and freeze.

Each package of phyllo contains two sealed packages of dough. Only open one package at a time in order to keep it from drying out. for more tips on working with phyllo, refer to pages 46, 47 of Sitto’s Kitchen cookbook.

More or less sugar may be used in the ricotta, depending on taste.  Keep in mind that the sugar syrup is an additional sweetener.

You may fold the dough into triangles or simply into square “packages.

To serve after frozen, there’s no need to defrost, bake as above, but the baking time will be a bit longer.