Ingredients
-
3/4
-
1/3
-
2
-
1
-
1
-
-
2
-
-
6
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Preheat the Oven to 425 Degrees. |
|
2
Done
|
in a Food Processor Fitted With the Steel Blade Place the Ricotta, Walnuts and Cheese. |
|
3
Done
|
Pulse to Finely Chop and Combine the Ingredients. |
|
4
Done
|
Add the Lemon Zest, Nutmeg, Cinnamon, Chives and Salt and Pepper to Taste. |
|
5
Done
|
Mix Well. |
|
6
Done
|
Cut the Phyllo Sheets in Half Crosswise. |
|
7
Done
|
Place One Half Sheet on a Work Surface, Keeping the Remaining Sheets Covered With a Clean, Damp Towel So They Do not Dry Out. |
|
8
Done
|
on Half of the Sheet, Spread One-Twelfth of the Cheese Mixture in a Rectangle About 3 Inches Long and 3/4-Inches Wide, Leaving the Bottom Edge and Side Uncovered. |
|
9
Done
|
Fold the Bottom Edge Over the Mixture, Then Fold in the Sides and Roll Up Into a Cylinder About 1 1/2-Inches in Diameter. |
|
10
Done
|
Repeat With the Remaining Sheets and Cheese Mixture. |
|
11
Done
|
Alternatively, Roll the Phyllo Around the Cheese Mixture to Desired Shape, Such as Triangles or Small Bundles. |
|
12
Done
|
Lightly Oil a Baking Sheet Using a Small Amount of Peanut Oil. |
|
13
Done
|
Place the Rolls on the Baking Sheet at Least 1/2-Inch Apart. |
|
14
Done
|
Lightly Brush the Rolls With the Remaining Oil. |
|
15
Done
|
Bake Until Golden and Crisp, About 15 Minutes. |
