As you may have noticed, I love cheese. Apart from feta which is pretty intense, there are also several Greek soft mild cheeses that are great in desserts. These little triangles combine crispy and sweet with a bit of savory. These are when you want something sweet but not too sweet and they are very easy to make.
Anthotiro is a fresh Greek cheese that can be used in both sweet and savory recipes. It is fairly lower in fat and salt so it works well in a variety of recipes. I’ve used it to make a healthier and lighter cheesecake, but I often use it in the place of feta cheese in a Greek salad, or when I want a milder cheese to lower the salt content like these low sodium cheese pies.
For this recipe you use phyllo as your “dough”. There is no butter in them, just a bit of olive oil is brushed on the phyllo. You can use ricotta cheese if you are unable to find anthotiro, although anthotiro is a bit lower in fat.
You can freeze them and warm them up when needed. Drizzle honey right before serving.
Sweet Cheese Greek Phyllo Triangles Drizzled with Honey
- ¼ cup brown sugar
- 10 ounces anthotiro or ricotta
- 1 heaping tablespoon honey
- 1 small egg
- 1/2 teaspoon cinnamon
- Olive oil for brushing
- 6 phyllo sheets
- Preheat the oven at 350 degrees Fahrenheit (175 degrees Celsius)
- In a bowl mix and knead the brown sugar, cheese and honey.
- In a small bowl whip the egg with the cinnamon and add that to the cheese mixture
- Spread out one phyllo sheet, brush with olive oil and cut lengthwise (the lond side) in 4 strips.
- Place a heaping teaspoon of the cheese mixture on the top corner and fold in small triangles
- Repeat for the 5 more phyllo sheets, until you have 24 triangles
- Place on the pan and bake for about 20 minutes until golden.
- Remove from oven, drizzle with honey and serve.
Can you serve these cold or at room temperature? I’m considering making them for a party I’ll be attending, but don’t know if I’ll be able to reheat them onsite. Thank you!
You could, but the phyllo will be soft, not crispy.