1 1/2 cups Ricotta cheese
1 pkg. (8oz) Neufchatel cheese
1 cup sugar
1 tbsp. grated orange zest
1 tsp. vanilla extract
1/2 cup all purpose flour
1 cup butter, melted
1/4 cup dried apricots, chopped
1 pkg. (16 oz) Fillo Factory fillo dough, thawed if frozen
Sweetened whipped cream and silvered dried apricots (optional)
With mixer at medium-high speed beat together ricotta, Neufchatel, and sugar until smooth. Reduce speed to low. Beat in eggs, zest and vanilla until combined. Beat in flour. Stir in cherries and apricot. Refrigerate until needed.
Preheat oven to 350°F. Brush 10" bundt pan with some butter. Set aside 10 sheets of fillo dough. Place remaining dough on clean work surface; cover with damp paper towels. With short side facing out gently place 1 sheet dough into bundt pan with other short side almost covering center whole of pan. Dough should overhang outer edge of pan 2"-3". Lightly brush with some butter. Continue placing dough, slightly overlapping, into pan and continue overlapping with butter, until sheets are used up, forming about 6 layers.
Spoon cheese filling into fillo-lined pan. Fold excess inner and outer edges of dough over filling; brush with butter. Top with 2 sheets reserved fillo; brush with butter. Fold excess dough back toward center. Repeat with remaining fillo and butter to form 4 layers, 2 sheets of dough each. Using sharp knife, cut and remove dough covering hole in center of pan.
Bake on center rack until fillo is crisp and golden, 1-1 h 15 min. Cool on wire rack, 20 mins. To unmold, invert pan onto serving platter. Cool completely, about 30 minutes. Garnish with whipped cream and slivers of dried apricots, if desired. Cut with a serrated knife, using gentle sawing motion.
Courtesy of Women's World