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Ricotta, Honey and Orange Parcels

Ricotta, Honey and Orange Parcels
Prep Time:25mins
Servings:Makes 8
Cook Time:15mins
Total Time:35mins


  • 375g packet Carême Premium Fillo Pastry, defrosted
  • 500g firm ricotta
  • 1/4 cup honey
  • 2 tsp vanilla bean paste
  • 1 orange, zested
  • 60g unsalted butter, melted
  • 1 egg, beaten
  • Extra honey, to serve
  • Toasted almond flakes, to serve
  • Icing sugar, to serve
  • Orange zest, to serve


Bring fillo pastry in its packaging to room temperature before beginning this recipe.

In a bowl combine ricotta, 2 tbsp honey, vanilla bean paste, orange zest and egg and set aside.

In another bowl combine melted butter and the remaining 2 tbsp honey and mix until well combined.

Remove fillo from packaging and cover with a dry tea towel to prevent it drying out. Lay one sheet of pastry on your work surface vertically, and using a pastry brush, brush liberally with the melted honey butter. Lay another sheet onto and brush again then repeat with two more sheets of pastry. Cut the pastry stack in half horizontally.

Place 2 heaped tablespoons of the ricotta mixture onto the middle of each pastry half and pat into a short thick barrel. Brush the edge of the pastry with beaten egg and fold the pastry up over the filing like you were wrapping a present ensuring the press the edges together firmly. Repeat with remaining filling until you have made 8 parcels.

Brush the tops with beaten egg and cook in the Instant air fryer for 15 mins at 190°C or until golden.

Serve immediately with a drizzle of honey, orange zest, toasted almonds and a dusting of icing sugar.