Phyllo Pastry With Fresh Figs and Ricotta

• 1 cup ricotta
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 18 teaspoon almond extract
• 2 tablespoons sugar
• 6 sheets phyllo dough
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted
• 12 ripe figs
• Sugar for sprinkling
• 1/4 cup raw almonds, toasted and roughly chopped
• 1/4 cup warm honey for drizzling

1. In a mixing bowl, combine ricotta, lemon zest and juice, almond extract and sugar.
2. Stir well and set aside.

ricotta, lemon, lemon juice, almond, sugar, phyllo, unsalted butter, figs, sugar, almonds, honey

Taken from cooking.nytimes.com/recipes/1016796 (may not work)