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Ricotta Honey Stone Fruit Phyllo Tart

Total Time: 30 MIN Makes: 1 tart
Prep Time: 10 MIN Cook Time: 20 MIN

This Greek-inspired, summer phyllo tart topped with tasty fruit is wow-worthy and easy to throw together! Recipe by Tracey Ceurvels of The NYC Kitchen blog.

  • 3/4 stick butter
  • 3 tablespoons honey, separated
  • 8-10 sheets Athens® Phyllo Dough (9″ x 14″), thawed
  • 3/4 cup ricotta cheese
  • 1/4 cup milk
  • 1/4 teaspoon rosewater
  • 1/4 teaspoon vanilla
  • 2 peaches, sliced thinly
  • 1/4 cup cherries, chopped
  • 1 tablespoon fresh mint, chopped (optional)


  • Candied pecans, crushed
  • 1 tablespoon butter
  • 3/4 cup pecans
  • 2 teaspoons sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ginger


Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F. Place parchment paper or silicone baking mat on a cookie sheet. Melt butter, then swirl in 1 tablespoon of honey.

Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Carefully take one phyllo dough sheet and place it onto the cookie sheet. Brush with the butter-honey mixture. Add another sheet and brush that with the butter-honey mixture. Continue with remainder of sheets.

Mix together ricotta cheese, milk, rosewater, vanilla and 2 tablespoons of honey until smooth. Spread onto the phyllo sheets. Slice peaches thinly and place onto the cheese. Top with chopped cherries. Bake in oven for 15-20 minutes, until edges are crisp. Remove from heat and topped with crushed candied pecans and chopped fresh mint, if desired.

For the pecans, stir sugar and spices together first. Then melt butter over low heat in a small pan. Add pecans and stir until coated with butter. Add spice mixture and continue to stir for about 2-3 minutes. Remove from heat. When cool, crush with a mortar and pestle. Or, place on a cutting board and chop.