Instructions

1. Set the oven on to 200°C. Line a baking tray with parchment paper.
2. Blend the honey, chestnuts and ricotta in a small food processor and whiz until you get a textured paste. Set aside.
3. Using a pair of scissors, cut the filo into 12 cm wide squares. Wrap them in tea towel.
4. Brush one square with the melted butter, then put another one on top and brush with butter again. Add 1 heaped teaspoon of the chestnut mixture, then grab the four edges with your fingers, pull them towards each other, then twist to make a little bag. Put it on the baking tray.
5. Repeat the above step with the remaining filo pastry and chestnut filling.
6. Bake for 5-10 minutes until golden brown.
7. Serve warm or at room temperature, dusted with cinnamon or icing sugar.