Dessert

Ricotta and Pear Filo Cigars – Crispy, Creamy, Totally Irresistible Recipe

ByRita Bennet December 4, 2025December 4, 2025

Introduction

These Ricotta and Pear Filo Cigars are a delightful blend of crispy filo pastry and creamy, sweet filling. Perfect for a light dessert or an elegant snack, they combine the subtle flavors of ricotta, mascarpone, and pear with a touch of cinnamon and honey drizzle.

A stack of five golden-brown, crispy phyllo rolls filled with white creamy cheese and small chopped nuts inside, each roll showing multiple thin flaky layers with a shiny, slightly oily texture on the outside. The rolls are sprinkled with powdered sugar and more chopped nuts on top and around them. They are placed in a loose pyramid shape on a white plate with a smooth matte finish. The plate sits on a white marbled surface with a blurred warm brown background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 sheets filo dough, thawed
1/2 cup whole milk ricotta cheese

1/4 cup mascarpone cheese
1 ripe pear, finely diced

2 tbsp powdered sugar
1 tsp vanilla extract

1/2 tsp ground cinnamon
3 tbsp unsalted butter, melted
2 tbsp honey, for drizzling

2 tbsp crushed walnuts, toasted
Powdered sugar, for dusting (optional)

Instructions

Step 1: In a bowl, mix ricotta, mascarpone, diced pear, powdered sugar, vanilla extract, and ground cinnamon until the filling is smooth and well combined.

Step 2: Lay out one sheet of filo dough and brush it lightly with melted butter. Place a second sheet on top and brush again. Repeat this stacking process to create four stacks, each with two layers of filo.
Step 3: Cut each two-layer filo stack in half widthwise to create smaller rectangles. Spoon approximately 2 tablespoons of the filling along the short edge of each piece.
Step 4: Fold the sides inward over the filling and roll the filo up tightly like a cigar. Place each rolled cigar seam-side down on a baking sheet lined with parchment paper.

Step 5: Brush the tops of the cigars with melted butter. Bake in a preheated oven at 375°F (190°C) for 15 to 18 minutes or until the filo is golden brown and crispy.
Step 6: Once baked, drizzle the warm cigars with honey and sprinkle with toasted crushed walnuts. Dust with powdered sugar if desired before serving.

Tips & Variations

For extra crunch, add a handful of finely chopped toasted almonds or pecans along with the walnuts.

If you prefer a dairy-free version, substitute ricotta and mascarpone with coconut cream or a plant-based cream cheese.
Use a firmer pear variety to ensure the filling holds texture after baking.
Brush filo gently to avoid tearing for a perfect crisp finish.

Storage

Store any leftover filo cigars in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 5–7 minutes to regain crispiness. Avoid microwaving as it can make the pastry soggy.

How to Serve

A stack of six rolled pastries is arranged neatly on a white plate, each roll made of multiple thin, golden-brown layers of crisp filo dough. Inside each roll is a soft, white creamy filling topped with small chopped nuts, which also sprinkle the top layers and the plate around the rolls. A light dusting of powdered sugar covers the pastries and the plate, adding a gentle white contrast to the warm tones of the filo. The plate sits on a surface with a white marbled texture, and the background is softly blurred in warm brown shades. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these filo cigars in advance?

Yes, you can assemble the cigars and keep them covered in the refrigerator for a few hours before baking. Just brush with butter and bake when ready to enjoy fresh and crispy cigars.

What can I substitute for mascarpone cheese?

If you don’t have mascarpone, cream cheese or ricotta alone can work as a substitute, but mascarpone adds a richer, creamier texture that enhances the filling.