Preheat oven to 350 degrees. In a small bowl,
combine ricotta, sugar, vanilla, zest (if using),
egg, and pinch of salt. Mix well to combine. In a
microwave-safe bowl, microwave butter and honey on
high until butter melts, 30 to 45 seconds. Stir
well to combine
Lay 1 sheet phyllo on a work surface (cover other
sheets with a lightly damp towel). Using a pastry
brush, gently brush with honey mixture. Lay 2 more
sheets phyllo on top, brushing each with honey
mixture. Cut crosswise into 4 rectangles. Place 2
tablespoons ricotta mixture at one end of each
rectangle; gently fold phyllo around ricotta like
a flag (see helpful hint below). Transfer to a
parchment-lined baking sheet. Repeat with
remaining 3 sheets phyllo. Bake until golden brown
and shiny, 30 to 35 minutes. Serve warm, drizzled
with more honey.
Originally Submitted
3/3/2011
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