Ricotta and Parmesan Parcels

Made with Perfect Italiano™ Parmesan Cheese



Preparation Time:

20 minutes

Cooking Time:

15 minutes


  • 20g Anchor Butter
  • 1 small leek, thinly sliced
  • 100g Perfect Italiano Parmesan
  • 250g tub ricotta
  • 1 egg, lightly beaten
  • Freshly grated nutmeg, to taste
  • Salt and freshly ground black pepper, to taste
  • 2 sheets butter puff pastry, thawed
  • 1 egg, extra, lightly beaten
  • Caraway seeds, for sprinkling


  1. Melt butter in a frypan and cook leek gently for 5 minutes until softened.  Allow to cool.
  2. Grated Parmesan combine with ricotta, egg, cooked leek, nutmeg and seasonings.
  3. Cut each pastry sheet into 9 squares and place a spoonful of cheese filling onto each.  Fold each square over to form a triangle, press edges firmly to seal and enclose filling.
  4. Curve each triangle around your fingertip and press the two ends together.  Place on a lined baking tray, brush with extra egg and sprinkle with caraway seeds. Bake at 200°C for 15 minutes or until golden and cooked.  Serve warm with drinks or as part of a meal.