Just a few days ago Val posted some Easy Danish for the Barefoot Contessa event she participates every month. As soon as I read the ingredients I knew that I would like them and I remembered that I had leftover cream cheese and leftover phyllo. I did not have any ricotta but I had anthotyro. The following day, having these three ingredients in mind I decided to make something inspired by Val’s recipe. I improvised as I was preparing the mixture:
I put the cream cheese and anthotyro in the mixer bowl and mixed them together adding icing sugar and testing to see if they were sweet enough. Instead of adding vanilla essence and lemon zest as flavour, I decided to use orange blossom water and cinnamon, which is a combination with we use with anthotyro in Cyprus. I then added the egg and the orange blossom water. I remembered that I still had some caramelized orange peels which I prepared before I was ill so I decided to make half using some of the caramelized orange peels and some with cinnamon.
Preparation time: 15 minutes
Baking time: 45 minutes
Makes: 8
Ingredients:
- 200 grams of cream cheese
- 10 phyllo sheets
- 2 spoonfuls of butter
- 3 - 4 spoonfuls of icing sugar
- 1 egg
- cinnamon
- 1 spoonful of orange blossom water
- 1 spoonful of brown sugar
- caramelized orange peels (optional). If you have citrus spoon sweets you may try other flavours like lemon, bitter orange, bergamot or coum couat.
Directions:
Cut the phyllo sheets into rectangular or square pieces about 12 x 15 cm or 15 x 15 cm depending on the size of your phyllo sheets and your aluminum foil cups or you can use your ramekins or cup cakes tins.
Brush the cups with melted butter and then brush each piece of phyllo with some butter and place three or four sheets in the cups.
Fill them with the mixture and sprinkle some cinnamon or add one teaspoon of caramelized orange peels.
Fold the pieces of phyllo towards the centre and if they are not already buttered, brush them lightly. Sprinkle some brown sugar on top and bake in a preheated oven at 180 degrees Centigrade for about 45 minutes until golden brown and crispy. (Sorry I don’t have any pictures to show here as the battery of the camera emptied).
Serve sprinkling some extra icing sugar and extra cinnamon if you like.
The ones with the caramelized orange peels do not need any cinnamon.
I must say that both the ones with the cinnamon and the others with the orange peels were great. I tried some while they were still hot but they were just good. The following day when they were cold, I must say that they were even better, especially those with the orange peel as they flavour of the orange mixed in the cream and gave a nice citrus flavour.
See printable recipe here.
I am submitting this recipe to Lore, of Culinarty, for her event Original Recipes.
Since this is also a pie, I wish to remind my friends who wish to participate to the Sweet Pies Event that they still have time until the end of October to bake a pie, a tart, a tartlette, crumble anything with a filling and don’t forget the Chef’s Knife I promised you. 
Tags: Anari, Anthotyro, Greek cheese, made with phyllo, My recipes, Myzithra, pies
October 17th, 2008 at 4:41 pm
Beautiful my friend! I need to get some phyllo and try something similar to this. Thanks for the great recipe!
October 17th, 2008 at 4:44 pm
These filo tarts are an inspiration to me sis. As always you have turned a simple recipe into something special:D
October 17th, 2008 at 5:48 pm
Lovely! Got to try it sometime.
October 17th, 2008 at 6:12 pm
Those look gorgeous, very nice individual “pies” that would be lvoely to serve to guests. I am still trying to think of something different to make for your event Ivy.
October 17th, 2008 at 8:05 pm
Oh, this looks just delightful!! There’s a similar Lebanese dish but it uses orange blossom water - I think that the textural variation of the orange peel would be so very, very nice.
October 17th, 2008 at 8:12 pm
Very nice Ivy! That first picture is beautiful!
October 17th, 2008 at 8:58 pm
Ivy, this looks amazing and say thank you from all of us to Val for providing the inspiration. It seems easy enough and with the ingredients well, what can I say.
October 17th, 2008 at 9:12 pm
Ahhh, I see you utilizing those candied orange peels! The phyllo cup with the filling was captured very well in this photo…I’m hungry for dessert.
October 18th, 2008 at 3:30 am
Oooh these sound so tasty. I am a sucker for sweetened cream cheese in pretty much anything. The orange peel and cinnamon can only make it better!
October 18th, 2008 at 3:47 am
These pies look beautiful and must be wonderful to taste. The crunchy phyllo with the creamy cheese paired with orange peel and cinnamon…I do have phyllo in my freezer and I definitely want to try this recipe!!
October 18th, 2008 at 4:18 am
I have to admit that you did a great job. Love the pics.
October 18th, 2008 at 12:45 pm
These look delish Ivy - I could sure do with one now.
October 18th, 2008 at 8:47 pm
Creamy-cheesy inside and crunchy outside works every time. The parcel in the first photo looks really delicious! Thanks for sharing your pie with Original Recipes Ivy
October 19th, 2008 at 11:32 am
Lovely! I saw the recipe at Esi’s site and she inspired me today. We had the danishes for breakfast, and I also made little muffin-sized pies with a version of that filling for my mum.
The caramelized orange peels are an excellent idea! Thanks Ivy.
October 19th, 2008 at 9:27 pm
These little pies look very very nice. I think I’m going to have to try my hand at making phyllo, when I have time next.
October 20th, 2008 at 7:21 am
Ivy, this looks really good, I enjoy just about anything with creamcheese in it. I like the addition of caramelized orange peels.
November 9th, 2008 at 9:43 pm
These sound amazing! The combination of orange blossom water and cinnamon is definitely an authentic Greek flavour, bravo!
November 9th, 2008 at 9:44 pm
Oh, and the anthotiro would be my preference over the ricotta any day of the week.