Filo, Blueberry and Ricotta Parcels
Serves 2-3 / Cooking time 10 min
This recipe was a bit of an experiment. I had a lot of left over filo from my salmon brik recipe and I thought these beauties would be an excellent way to use it up. They are very moreish and a quick and easy desert.
Ingredients
5 sheets of filo pastry
4 tbsp of blueberry jam (can use any you like!)
1.5 tbsp of ricotta cheese
1 tsp of lemon zest
Serve with: honey, greek yogurt and some sea salt
Preparation
- Combine your blueberry jam, ricotta and lemon zest.
- Cut each filo sheet in half.
- Place a heaped tsp of filling into the corner of your filo.
- Fold into a triangle. Repeat the triangle folds until you run out of pastry. Like this!
- Make sure to seal the pastry well with your fingers.
- Heat one 1 tbsp of olive oil in a non-stick pan on medium heat. Add the parcels and cook on both sides until golden and crisp. You may need to do this twice depending on the size of your pan.
- Serve with honey, yoghurt and a sprinkle of sea salt.
- Enjoy!
