Ricotta and Pistachio Pastries

Serves 20

  • syrup

    ¾ cup Bundaberg White sugar

     ¼ cup honey

    6 cloves

    2 cinnamon sticks, broken

    2 tablespoons lemon juice


    light olive oil spray

    150g smooth ricotta cheese

    150g cream cheese, softened

    1/3 cup Bundaberg Caster Sugar

    2 egg yolks

    1 tablespoon finely grated lemon zest

    1 teaspoon cinnamon

    10 sheets (175g) filo pastry

    1/3 cup chopped pistachio nuts

  1. Make syrup. Combine all syrup ingredients and 1 cup water in a saucepan. Stir over a moderate heat until sugar dissolves. Boil, without stirring, for 10 minutes or until thick and syrupy. Be careful syrup does not boil over. Cool.
  2. Make pastries. Preheat oven to 200oC. Spray 2 oven trays with olive oil. Combine ricotta, cream cheese, sugar, yolks, zest and cinnamon in a bowl and beat with a spoon until combined. Place filo sheets onto a dry work surface. Cut widthways into 2 even pieces. Spray one sheet with oil and fold over widthways. Spray with oil. Place 1 tablespoon ricotta filling 2cm in from end of pastry. Roll pastry over filling and fold ends in, then roll to end. Do not roll too tightly as filling will expand during cooking. Repeat with remaining filo and filling. Place rolls, seam side down, on prepared tray. Spray pastries with oil.
  3. Bake 20-25 minutes or until golden. Strain syrup and spoon half over hot pastries while still on tray. Sprinkle with pistachio nuts, then gently spoon over remaining syrup. Serve warm or cold.