Directions

• Ricotta pastries
• Place the ricotta onto a sieve and let it drip its whey for about 2 hours. This will make the texture of ricotta firmer.
• Place in a mixing bowl: the zest of a lemon, the lemon thyme leaves, icing sugar and the strained ricotta once it’s ready.
• Mix using a spatula until the consistency is homogeneous.
• Place one sheet of the filo pastry on a clean and dry work surface.
• Cut the sheet into 4 rectangular pieces.
• Using a pastry brush, spread a thin layer of melted butter on the first piece and place the next quarter on the top.
• Repeat this two times more, but don’t spread the melted butter on the last layer.
• Place 1 heaped tbsp of the ricotta filling on the shorter end of the bound sheets and roll it as if it was a burrito. Place in the fridge for 30mins.
• Preheat the oven to 180C with a fan. Place your pastries on a baking sheet and brush them with a melted butter. Bake until golden brown.
• Clementine compote
• Peel the clementines (remove the white bits as much as possible) and blend them using a hand blender.
• Transfer them to a pot, add sugar and lemon juice.
• Cook on a medium heat for about 25min to 30min (until the consistency thickens).
• Skim the foam which will appear during the process (the compote will be clearer).
• To finish
• Take a small plate and place the pastry (or two :D), dust with icing sugar, add a dollop of clementine compote and decorate with the lemon thyme leaves.