I have long wanted to try cooking with saffron, so when I saw the Greek saffron available at Maria market (for a pricey $8.50…), I just had to try it. After learning a bit about cooking with saffron (see link under Useful Cooking Tips), I’ve settled on saffron ricotta pockets as my first attempt. The dessert turned out simply delicious, with a special perfume and smell that I cannot truly describe. Here’s what you’ll need: 1/2 tsp saffron threads (or 1/4 saffron powder), 1 pack of phyllo pastry, 250 gr. ricotta cheese, 6 tbsp sugar, 1 tbsp lemon juice, 2 tbsp of white flour (optional, depending on how watery your cheese is), 2 tbsp of sour cream and some melted butter for the pastry.
- In a small cup, mix together the saffron threads/ poweder with 1 tbsp lemon juice. Let stand for 20 minutes.
- In a separate bowl, mix cheese, sugar, flour and sour cream. After the saffron has soaked in the lemon juice for 20 minutes, incorporate into the cheese mixture.
- Take 3 phyllo sheets, and cut them into three parts. Repeat with 3 other sheets (you’ll have 6 pockets in the end).
- Melt the butter, then gently brush each phyllo sheet. Put 3 sheets together, then drop 2 tbsp of the cheese mixture. Fold, brush with more butter and place on baking sheet, folding down. Repeat for all 6 pockets.
- Heat oven at 400F and bake the pockets until golden. Decrease heat to 350, sprinkle some sugar and leave for 2-3 minutes in the oven. Serve hot.