4 sheets Phyllo Pastry
4 tbsp extra virgin olive oil
300 gr fresh Ricotta Cheese, unsalted
1 cup water
1 1/2 cup sugar or 1 1/4 cup sugar
1 tbsp lemon juice
To prepare the syrup place the water and sugar in a medium sized pot. First melt the sugar, bring to a boil. Add the lemon juice, stir. Turn the heat off. Let it cools down.
Take one sheet of Phyllo Pastry, lay it down on the counter with the long side in front of you. Brush with the olive oil. Put the 2nd layer on top. Place the 1/2 Ricotta cheese along on the long side of the sheet. Fold the top and bottom ends over the filling. Continue to fold until it's finished. Finish all the sheets. Now you have 2 logs filled with Ricotta cheese.
Brush with the olive oil all over the tops. Then cut the logs in 3 cm wide pieces. Place on oiled oven tray or oven proof dish (I used 3L (13x9x2") Pyrex casserole dish)
Preheat oven 400 F (200 C). Bake for 25 minutes until the tops take a golden colour. Immediately pour the lukewarm syrup all over evenly. Let it cool down.
Sprinkle ground pistachios all over the top. Then serve this traditional Ricotta Baklava dessert at room temperature.
24 Ricotta Baklava.
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