Healthy living

Pear and date parcels with orange ricotta cream

Crisp filo parcels with a warm, spiced filling and citrus cream.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4


  • 4 large (700 g) pears, peeled, cored and thinly sliced
  • 1/3 cup dates, chopped
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoon grated orange rind
  • 100 mL freshly squeezed orange juice
  • 6 sheets filo pastry, at room temperature
  • olive or canola oil spray
  • 250 g reduced-fat smooth ricotta cheese
  • 1 teaspoon honey


1. Preheat oven to 200°C (180°C fan forced). 

2. Place pears, dates, cinnamon, 1 teaspoon rind and 60 mL juice into a large saucepan over a moderate heat. Cook, stirring occasionally, for 10 minutes until pears have softened. 

3. Meanwhile, place a sheet of filo flat on a clean surface. Spray with oil then repeat with two more sheets. Cut the stack in half to form 2 squares and set aside. Repeat with remaining sheets of filo. 

4. Put 1/4 pear mixture into the centre of each filo square. Bring up corners and gently pinch filo above fruit mix to shape into a pouch. Lightly spray with oil. Bake on a tray lined with baking paper for 12–15 minutes until crisp and golden. 

5. Meanwhile, using a stick mixer or electric beaters, blend ricotta with honey and remaining juice and rind in a medium bowl until smooth. 

6. Serve parcels immediately with ricotta cream mix on the side.


  • Substitute pears for nashi fruit or apples.
  • Fruit can be cooked, covered, in a heat-proof microwave-safe dish on high (100%) for 12–15 minutes, stirring occasionally.

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