Ricotta Walnut Honey Filo Parcels (5 Ingredients Only!)

Fun sized filo parcels filled with creamy ricotta mixture specked with crunchy walnuts and sweetened with honey. A healthier dessert that is impressive looking and surprisingly simple to make.

These ricotta walnut filo parcels are perfect to make alongside my samosa strudels. Together, they use one package of filo pastry. You’ll have something sweet and something savory out of one package of filo dough. Both being very sharable, they’re perfect for bringing to potlucks or festive gatherings.

What you will need for the ricotta walnut honey parcels

• 6 sheets of filo pastry (aka phyllo). These can be acquired in the frozen section of most supermarkets. You will need to defrost overnight in the refrigerator or 4-5 hours at room temperature before use.
• 250 g ricotta. I use full-fat ricotta.
• 50 g walnuts. Crush or chop into small pieces before use.
• 40 g honey.
• 25 g butter (melted). I use salted butter for extra flavor but either unsalted or salted will work.

How to make ricotta walnut honey parcels – step by step with photos

Combine the crushed/chopped walnuts, honey, and ricotta and mix until evenly combined in a small bowl.

Take and spread out 1 filo sheet. Brush lightly with butter, then layer on another filo sheet. Brush with butter again, and layer on another filo sheet. There should be 3 layers of filo sheet in total.

Using a pizza cutter or knife, divide the filo into 6 squares (cut halfway along the short edge of the rectangle, and 1/3 and 2/3 along the long edge of the rectangle.)

Repeat the above two steps with the 3 remaining filo sheets. You should end up with 12 filo squares (each having 3 layers).

Divide the ricotta mixture among the 12 filo squares. Each should have around a small spoonful dolloped into the middle.

For each parcel, gather up the edges and corners and give the pastry a slight pinch on top, directly above where the ricotta filling is to make the scrunched up, “tulip” shape. Transfer each parcel into the muffin tin. If you don’t have a muffin tin, transfer to a baking sheet. The muffin tin helps the ricotta parcels retain their round shape but is not strictly necessary.

If there is leftover melted butter, brush the remainder over the top of the parcels.

Bake for 20-25 minutes, or until evenly golden brown. (If baking in muffin tin, check that the sides of the parcels are not too pale).

Remove immediately from the muffin tin to a cooling rack to avoid condensation.

Storage and reheating

These ricotta walnut honey parcels are ideally served the day of baking. However, once cooled, they can keep in the fridge for up to a week. When ready to serve, simply warm up in the air fryer or oven to crisp up the pastry. If using the air fryer, air crisp at 390 F for 5 minutes.

Nutritional info

One ricotta walnut honey parcel has 112 calories. For detailed nutritional info see here.

Recipe Card

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5 from 1 vote

Ricotta Walnut Honey Filo Parcels

Fun sized filo parcels filled with creamy ricotta mixture specked with crunchy walnuts and sweetened with honey. A healthier dessert that is impressive looking and surprisingly simple to make.

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Dessert, Snack

Cuisine: American, Canadian, Fusion

Diet: Low Calorie, Vegetarian

Keyword: Filo, Honey, Potluck, Ricotta, Walnuts

Servings: 12

Calories: 112kcal

Equipment

• Pastry brush
• Muffin tin (12 piece, regular size) optional

Ingredients

• 6 filo sheets ready to use
• 50 g walnuts crushed or chopped into small pieces
• 40 g honey
• 250 g ricotta
• 25 g butter melted

Instructions

• Preheat oven to 360 F.
• Combine the crushed/chopped walnuts, honey, and ricotta and mix until evenly combined in a small bowl.
• Take and spread out 1 filo sheet. Brush lightly with butter, then layer on another filo sheet. Brush with butter again, and layer on another filo sheet. There should be 3 layers of filo sheet in total.
• Using a pizza cutter or knife, divide the filo into 6 squares (cut halfway along the short edge of the rectangle, and 1/3 and 2/3 along the long edge of the rectangle.)
• Repeat the above two steps with the 3 remaining filo sheets. You should end up with 12 filo squares (each having 3 layers).
• Divide the ricotta mixture among the 12 filo squares. Each should have around a small spoonful dolloped into the middle.
• For each parcel, gather up the edges and corners and give the pastry a slight pinch on top, directly above where the ricotta filling is to make the scrunched up, “tulip” shape. Transfer each parcel into the muffin tin. If you don’t have a muffin tin, transfer to a baking sheet. The muffin tin helps the ricotta parcels retain their round shape but is not strictly necessary.
• If there is leftover melted butter, brush the remainder over the top of the parcels.
• Bake for 20-25 minutes, or until evenly golden brown. (If baking in muffin tin, check that the sides of the parcels are not too pale).
• Remove immediately from the muffin tin to a cooling rack to avoid condensation.

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