I recently planted some thyme in a pot on my kitchen window sill and I must admit that it is growing nicely. I love to use fresh herbs in my cooking, I find that, unlike dried herbs which are much stronger, they add a delicate aroma to the food.

I saw the recipe for Baked Goats Cheese Rolls with Honey and Thyme on a blog a while ago and I thought I would replace it with ricotta as I had some lying in my fridge. Not to mention the fact that my BOYS, LOVE cheese!

The recipe itself is pretty straightforward, but what really sets it apart is the use of honey. Ricotta cheese and honey is always a great combination and thyme adds the needed earthiness that completes the flavour profile of the dish, making it irresistible. I loved these with an extra drizzle of honey at the end. Dont be shy with it.

These are very easy to MAKE and consist of very few ingredients( step by step pictures are included) .I made this recipe for the family and they absolutely loved it!! I would definitely like this one to be added to my FINE EDITION of bucket list recipes to try before you die….its that good , trust me 😋 🤤 . YOUR TASTE BUDS ARE GOING TO CELEBRATE A PARTY 🎉

Tips

Filo sheets dry out really quickly. Be sure to store them well wrapped in cling film with no air contact.

Be gentle when brushing the sheets as they can tear easily.

You can also try a spoonful of your favourite chutney or caramelised onions in place of the honey.

Ingredients

4 rectangular filo at sheets depending on the size of your sheets
Leaves from 8 sprigs of fresh thyme
60 gms – 4 tbsp butter melted
1 /2 cup ricotta cheese…or more If needed
4 tsp honey—lavender if possible

Instructions

Cut the filo sheet in half lengthways, and in half crossways to make 4 rectangles measuring approximately 15x20 cm (6”x8”).
Brush the rectangles generously with butter, ensuring that about 1 tbsp is saved to brush the tops.
Sprinkle some thyme leaves along the long length of each pastry rectangle and fold it in to encase it. Spoon some ricotta cheese in a line along the opposite short side of the pastry. Starting at the cheese end, roll the pastry once over the cheese and carry on rolling all way to the thyme, sealing the join.
Repeat the process to make 4 rolls.
Place on a baking tray lined with baking paper and brush once more with the remaining butter. Bake in a pre-heated oven at 180°C – 355°F for 15-20 minutes or until golden and crisp.
Serve immediately with a drizzle of honey on top.