You may also like
Categories:
butter mushrooms white wine milk Ricotta tomatoes Parmesan cheese red onion garlic rosemary fresh phyllo pastry sheets unsalted butter turkey breast
Viewed: 52 - Published at: 6 years agoIngredients
- 1 1/2 teaspoons butter
- 8 ounces mushrooms, sliced
- 3 tablespoons dry white wine
- 3/4 cup whole milk ricotta
- 1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
- 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
- 1/2 cup minced red onion
- 1 teaspoon minced garlic
- 1 teaspoon dried rosemary, crumbled
- 12 fresh phyllo pastry sheets or frozen, thawed
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 6 1/4-inch-thick smoked turkey breast slices (about 3 ounces each)
Method
- Melt butter in heavy medium skillet over high heat.
- Add sliced mushrooms and saute until soft, about 8 minutes.
- Add white wine, season to taste with salt and pepper and simmer until liquid evaporates.
- Transfer mixture to medium bowl and cool.
- Mix in ricotta cheese, sliced sun-dried tomatoes, grated Parmesan cheese, minced onion, minced garlic and rosemary.
- Preheat oven to 375F.
- Butter heavy large baking sheet.
- Place 1 phyllo sheet on work surface (cover remaining phyllo sheets with damp towel to prevent drying) and brush with butter.
- Cover with second sheet of phyllo and brush with butter.
- Place 1 turkey slice 3 inches in from short end of sheet.
- Spread generous 1/3 cup ricotta filling over turkey.
- Fold bottom of phyllo over turkey, then roll twice.
- Fold in long sides of phyllo.
- Continue to roll up pastry, enclosing filling completely.
- Brush packet with butter.
- Arrange seam side down on prepared baking sheet.
- Repeat with remaining phyllo, butter, turkey slices and ricotta filling, making 6 packets total.
- (Packets can be prepared 1 day ahead.
- Cover and refrigerate.)
- Bake turkey packets until golden and crisp, about 30 minutes.
