• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 small pineapples , finely diced

  2. 5 pieces preserved stem ginger , finely diced

  3. 2 limes , zest

  4. 250 g ricotta cheese

  5. 1 egg

  6. 3 tbsp caster sugar

  7. 8 sheets filo pastry

  8. 100 g melted butter

  9. 1/4 small pineapples , finely diced

  10. 3 tbsp stem ginger syrup

  11. 1 lime , juice only

  12. 75 ml double cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190C/gas 5.

  2. Place the pineapple, chopped ginger and lime zest in a bowl. Stir in the ricotta cheese and mix well.

  3. Add the egg and sugar and beat well to combine.

  4. Layer the filo pastry sheets, on a baking sheet, in a large rectangle, brushing each sheet with butter as you go.

  5. Spoon the pineapple mixture into the centre of the pastry. Fold the filo over the filling to make a long log, and tuck in the ends.

  6. Bake for 18-20 minutes until crisp and golden.

  7. To make the cream, place the pineapple, ginger syrup, lime juice and cream into a blender and whiz until smooth. Chill until ready to serve.

  8. Remove the filo parcel from the oven and leave to cool for 5 minutes. Cut into slices and serve with the pineapple cream.


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