Recipe

Apple and ricotta parcels

These little beauties make for a fabulous, fast dessert. Combining the sweet tang of apples, smooth and creamy ricotta cheese and crispy puff pastry, Nici Wickes' parcels are a delicious treat.

By Nici Wickes
  • 10 mins preparation
  • 20 mins cooking
  • Serves 2
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Ingredients

  • 1 sheet puff pastry
  • 4 tbsp ricotta
  • 1 Sweet Tango or Fuji apple, peeled and thinly sliced
  • 2 tsp sugar
  • 1 tsp cinnamon
  • zest from 1 lemon
  • milk, to brush pastry
  • ice cream, to serve
  • mint, to garnish

Method

  • 1
    Preheat oven to 180ºC.
  • 2
    Cut the pre-rolled pastry in half to yield two rectangles. Spread the ricotta between each, leaving a border clear. Add a small pile of chopped apples on one side, then sprinkle with sugar, cinnamon and zest. Fold over pastry to enclose the apple filling. Crimp the edges closed with a fork to seal. Cut a wee cross on top of each to let the air escape during cooking, and brush the parcels with milk. Sprinkle over more sugar and cinnamon.
  • 3
    Bake for 20 minutes or until puffed up, golden and the pastry bottom is crisp.
  • 4
    Cut in half and serve in bowls with softened ice cream. Garnish with mint leaves.

Notes

Sweet Tango and Fuji apples are great for cooking as they hold their shape well.

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