Pineapple Ricotta Filo Parcels Recipe

This easy dessert recipe is perfect for summer entertaining. Juicy pineapple goes beautiful with creamy ricotta and flaky filo pastry.

Serves: 4


8 sheets of filo pastry
Olive oil spray
1 pineapple
1 cup ricotta
1 tsp. ground cinnamon
1 egg, whisked with a fork


1. Preheat the oven to 180 degrees Celsius.

2. Cut the skin from the pineapple and remove the core. Cut the pineapple flesh into small pieces.

3. Lay out a sheet of filo, spray with olive oil and lay a second sheet over the top. At one end, spoon a quarter of the ricotta, leaving a few centimeters of pastry at either end. Spoon a quarter of the pineapple over the top of the ricotta and sprinkle with a little cinnamon. Spray the edges of the filo with olive oil and then fold the edges over. Spray again and then roll up.

4. Repeat three more times and lay the four parcels on a non- stick baking tray. Brush with the egg and bake for 15-20 minutes until browned and crispy.

5. Drizzle with honey, then cut diagonally in half and serve.

Recipe by Dr Joanna McMillan for Australian Pineapples

January 10, 2014

BBQ Pineapple and Yoghurt Recipe

Start your day with this luscious cafe-inspired breakfast of BBQ pineapple topped with Greek yoghurt and crunchy macadamia nuts.

Serves 4

1 pineapple
2 cups Greek style yoghurt
4 tbsp crushed macadamias

1. Cut the pineapple lengthways into eighths.
2. Grill on the BBQ for a few minutes on each cut side of the fruit until you see nice caramelised grill marks.
3. Serve each quarter with a small bowl of Greek yoghurt topped with the crushed macadamias.
No need to peel the pineapple – it looks divine with the skin still on. After cooking, just run a knife between the skin and flesh and cut into segment, but serve the dish intact, on the skin.
Recipe by Dr Joanna McMillan for Australian Pineapples.
January 3, 2014

Pineapple And Oat Muffins

Brighten up these dreary winter days with these delightful pineapple muffins, packed with the goodness of oats and yoghurt.

Serves 12

2 cups rolled oats
1 cup wholewheat stoneground flour
1 tsp baking powder
1/2 tsp bicarb of soda
1 tsp sea salt
½ cup sugar or Logicane (low GI sugar)
1 egg, beaten with fork
2/3 cup natural yoghurt
2 tb Australian extra virgin olive oil
rind of ½ orange, finely grated
½ small pineapple, finely diced
½ cup desiccated coconut
½ cup slivered almonds, roughly chopped

1. Mix all the dry ingredients in a bowl.

2. In separate bowl, mix the wet ingredients before adding to the dry mix. Combine well. Add a splash of milk if too dry (this will depend on the consistency of the yoghurt).

3. Gently mix through the fruit.

4. Spoon into muffin tin, adding a few pieces of pineapple on top.

5. Bake in preheated oven at 180C for 30 minutes.

6. Leave to cool for 5 minutes in the tin before turning out. Place onto wire rack to cool.

Chocolate? Blueberry? What’s your favourite muffin flavour?

July 11, 2013