Lemon thyme ricotta filo pastries & clementine compote

Crunchy layered dough, creamy and zesty inside. We love these simple yet rewarding dishes, perfect for an autumnal fika. Make good use of this season as the clementines will be in their prime.

Lemon thyme ricotta filo pastries & clementine compote

Course: Dessert, FikaCuisine: ModernDifficulty: Easy


Prep time


Cooking time




  • Ricotta pastries
  • 400g ricotta

  • 1 tsp of lemon thyme leaves, picked

  • zest of 1 lemon

  • 60g icing sugar

  • 5 sheets of filo pastry

  • melted unsalted butter

  • Clementine compote
  • 6 ripe and sweet clementines

  • 50g white caster sugar

  • juice of half lemon

  • To finish
  • icing sugar a little

  • lemon thyme leaves, picked


  • Ricotta pastries
  • Place the ricotta onto a sieve and let it drip its whey for about 2 hours. This will make the texture of ricotta firmer.
  • Place in a mixing bowl: the zest of a lemon, the lemon thyme leaves, icing sugar and the strained ricotta once it’s ready.
  • Mix using a spatula until the consistency is homogeneous.
  • Place one sheet of the filo pastry on a clean and dry work surface.
  • Cut the sheet into 4 rectangular pieces.
  • Using a pastry brush, spread a thin layer of melted butter on the first piece and place the next quarter on the top.
  • Repeat this two times more, but don’t spread the melted butter on the last layer.
  • Place 1 heaped tbsp of the ricotta filling on the shorter end of the bound sheets and roll it as if it was a burrito. Place in the fridge for 30mins.
  • Preheat the oven to 180C with a fan. Place your pastries on a baking sheet and brush them with a melted butter. Bake until golden brown.
  • Clementine compote
  • Peel the clementines (remove the white bits as much as possible) and blend them using a hand blender.
  • Transfer them to a pot, add sugar and lemon juice.
  • Cook on a medium heat for about 25min to 30min (until the consistency thickens).
  • Skim the foam which will appear during the process (the compote will be clearer).
  • To finish
  • Take a small plate and place the pastry (or two :D), dust with icing sugar, add a dollop of clementine compote and decorate with the lemon thyme leaves.

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