This easy, low-fat dessert is a Hungarian classic - perfect when you want something on the lighter side and want to try something new. And the best part? It's ready in just under an hour.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
316
Ingredients
25g
unsalted butter, melted, plus extra to brush
500g
ricotta
3
medium eggs, beaten
50g
icing sugar, sifted, plus extra to dust
finely grated zest 1 lemon
1/2tsp.
mixed spice
75g
raisins
3Tbsp.
semolina
3
filo pastry sheets, we used Jus-Rol
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Lightly brush a 20.5cm round, springform cake tin with some of the melted butter.
Step 2Beat ricotta, eggs, icing sugar, lemon zest, mixed spice, raisins, 1tbsp semolina and a pinch of salt to combine. Set aside.
Step 3Brush the top of a filo sheet with butter and press into the tin (butter-side up). Repeat with remaining 2 filo sheets, rotating them so the base and sides of the tin are completely covered (leave excess hanging over sides). Sprinkle over remaining semolina.
Step 4Scrape filling into pastry case and level. Loosely scrunch in overhanging pastry. Cook in oven for about 35min, or until pastry is golden and filling is set. Leave to rest in the tin for 5min, before transferring to a cake stand or board and serving.
GH TIPS:
We've used raisins in this, which is typical of the recipe, but you could use any other dried fruit you like; dried apple, figs or mango would be excellent too.
This recipe also works as individual desserts using a muffin tray - just adjust the cooking timing accordingly.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
