Stir with a whisk the custard with the ricotta until it is well mixed and the mixture is smooth. Cover with a towel or plastic wrap and refrigerate. Cut 40 squares (10 x 10 cm) of phyllo dough. Take 20 and sprinkle with egg white, lightly beaten with a fork before. The remaining 20, to prevent them from drying, cover them with plastic wrap and keep themready to use.
Place in the middle of each of the 20 squares of phyllo dough, already sprinkled with egg white, a tablespoon of cream-cheese mixture. Bend the four corners of the square towards the inside, so as to form an envelope. Brush the surface again with the albumen and cover each bundle with an additional square of phyllo dough and repeat the process of closure of the four corners.
Brush again with egg white and bake on a baking sheet lined with parchment paper at 180 °C until the dough you will be golden.

For the red currant sauce
Remove the stalks from the redcurrants, after rinsing them gently in a pan and mash with a fork. Add the juice of half a lemon, half a glass of water (about 100 ml) and sugar with a hand blender and whisk well to make it homogeneous. Stir over low heat to coagulate slightly. When youwill have lost the texture of the water and it will look to a syrup switch off the fire.

The custard (crema pasticcera in italian) is a sweetness that follows me since I was a child. Every time I can, I try to reinvent it to recover its goodness. In this recipe, simple to perform, I joined the casing typical of baklava with the filling close to the tradition of BelPaese (Italy).

Certainly it is not among the desserts more suitable to a hypocaloric diet, but if we taste it one or two at the end of a frugal supper can only make us happy!