Honey and Ricotta Turnovers

These turnovers were so nice and light--the perfect sweet treat after dinner! This recipe makes enough so you can freeze half for later.

3/4 C low-fat ricotta
3 T sugar
1/4 teaspoon pure vanilla extract
1 large egg
pinch of salt
1/4 C unsalted butter
2 T honey, plus more for serving
12 sheets frozen phyllo dough, thawed

Preheat oven to 350*. In a small bowl, combine ricotta, sugar, vanilla, egg and a pinch of salt. Mix well to combine. In a microwave-safe bowl, melt the butter and honey until the butter melts, about 30 seconds on high. Stir well to combine.

Lay 1 sheet of phyllo dough on a lightly floured work surface. Keep the remaining sheets of phyllo covered with a lightly damp towel to keep them from drying out. Using a pastry brush, generously brush the phyllo with the butter and honey mixture. Lay 2 more sheets of phyllo onto the first sheet, applying the honey mixture to each. Cut the dough crosswise into 4 rectangles. Place 1 T. of the ricotta mixture into the corner of each of the rectangles. Gently fold the corner opposite the corner containing the ricotta mixture in half to form a triangle. Tuck the extra folds of phyllo over the edges of the triangle, brushing some of the honey onto the edges to hold it together ("flag style"). Repeat this with the remaining rectangles, then place on a parchment-lined baking sheet. Repeat this process with the remaining 3 sheets of phyllo. Bake for about 30 to 35 minutes. Serve warm, drizzled with honey.

Repeat the entire process with the remaining 6 sheets of phyllo. Freeze in a single layer for up to 1 month. Bake from frozen at 350* for 30 minutes.