Try this delicious pineapple dessert!


  • 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 to form an enclosed parcel.

  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2947kj
  • Fat Total 197g
  • Saturated Fat 53g
  • Protein 45g
  • Carbohydrate 253g
  • Sugar 26g
  • Sodium 1289mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by: Dr Joanna McMillan for Australian Pineapples

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Posted by Wendy331Report
Looks yummy. How about using low fat cream cheese instead of ricotta and a sprinkle of toasted coconut? Just a thought!