Pineapple and Ginger Filo Parcel with Pineapple Cream

For a versatile and delicious dessert, try Janet Brinkworth's creamy ricotta, ginger and pineapple parcel
By Janet Brinkworth
Pineapple and Ginger Filo Parcel with Pineapple Cream
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the filo parcels

  • 3/4 small pineapples, finely diced
  • 5 pieces preserved stem ginger, finely diced
  • 2 limes, zest
  • 250 g ricotta cheese
  • 1 egg
  • 3 tbsp caster sugar
  • 8 sheets filo pastry
  • 100 g melted butter

For the cream

  • 1/4 small pineapples, finely diced
  • 3 tbsp stem ginger syrup
  • 1 lime, juice only
  • 75 ml double cream


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.

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

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

4. 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.

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

6. 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.

7. 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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