Cream Cheese and Herb Pastry

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Thaw the phyllo dough in the fridge overnight, until pliable but still cold.

   Refrigerator

   💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.

For the Pastry Filling

1. 2
   In a bowl, mix the ricotta, cream cheese, eggs, nutmeg, parsley, basil and garlic, and season with salt and black pepper.

   Bowl

To assemble

1. 3
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   Brush a phyllo sheet with olive oil, lay another sheet on top and brush again.

   Pastry brush
3. 5
   Place tbsp of the filling at one end and roll up into a log. Repeat with the rest of the sheets and filling.
4. 6
   Arrange on a baking sheet lined with parchment paper, spaced apart, and brush the tops with olive oil.

   Baking panParchment paper
5. 7
   Bake 25 minutes, until the dough is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.