Ingredients
For the ricotta filling:
1 cup ricotta
Zest of 1 lemon
1 tablespoon lemon juice
⅛ teaspoon almond extract
2 tablespoons sugar
For the pastries:
6 sheets phyllo dough
1 ½ sticks (12 tablespoons) unsalted butter, melted
12 ripe figs
Sugar for sprinkling
¼ cup raw almonds, toasted and roughly chopped
¼ cup warm honey for drizzling
Preparation
Make the ricotta filling:
In a mixing bowl, combine ricotta, lemon zest and juice, almond extract and sugar. Stir well and set aside.
Make the pastries:
Lay 1 sheet phyllo dough horizontally on a flat surface. Brush lightly with butter. Fold phyllo in half, left to right, and brush the top lightly with butter. Then fold phyllo in half, top to bottom, and brush the top lightly with butter again. Fold once more, left to right. You should have a 4-by-6-inch rectangle. Brush top with butter and trim edges. Repeat with remaining 5 sheets phyllo, using 2 tablespoons butter per pastry. Lay pastry packages on a parchment-lined baking sheet and heat oven to 375 degrees.
Spread each pastry package with a generous tablespoon of ricotta filling. Snip stems from figs and open them into star shapes by cutting from stem end in quarters, nearly to the bottom of the fig. Top each pastry package with 2 figs. Sprinkle 1 teaspoon sugar over each package.
Bake for 15 minutes or until golden and crisp. Remove from oven, sprinkle with chopped almonds and drizzle lightly with honey. Serve at room temperature. If desired, cut pastries in half to make 12 small servings.
