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Rhubarb, Cardamom and Ricotta Parcels

by , featured in A Whisper Of Cardamom
Published by Murdoch Books
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Introduction

These are very quick to make using ready-made puff pastry. Shape the parcels in any way you want — fold squares into triangles, circles into half-moons, or go as I have with rectangles that fold into fat little pillows. Their stuffing is gently sweet, tart and creamy with a waft of green cardamom. Eat these parcels as a pastry with coffee or serve with lemony whipped cream to make into a dessert.

These are very quick to make using ready-made puff pastry. Shape the parcels in any way you want — fold squares into triangles, circles into half-moons, or go as I have with rectangles that fold into fat little pillows. Their stuffing is gently sweet, tart and creamy with a waft of green cardamom. Eat these parcels as a pastry with coffee or serve with lemony whipped cream to make into a dessert.

Image of Eleanor Ford's Rhubarb, Cardamom and Ricotta Parcels
Photo by Ola O. Smit

Ingredients

Makes: 8 parcels

Metric Cups
  • 100 grams ricotta cheese (drained)
  • 7 green cardamom pods (seeds ground)
  • 50 grams granulated sugar (plus more for sprinkling)
  • pinch of fine sea salt
  • 150 grams rhubarb (thinly sliced)
  • 320 grams sheet all-butter puff pastry
  • 8 teaspoons ground almonds
  • 1 egg (beaten)
  • 3½ ounces ricotta cheese (drained)
  • 7 green cardamom pods (seeds ground)
  • ¼ cup granulated sugar (plus more for sprinkling)
  • pinch of fine sea salt
  • 5½ ounces rhubarb (thinly sliced)
  • 11¼ ounces sheet all-butter puff pastry
  • 8 teaspoons fine almond flour
  • 1 egg (beaten)

Method

Rhubarb, Cardamom and Ricotta Parcels is a guest recipe by Eleanor Ford so we are not able to answer questions regarding this recipe

  1. Line a baking sheet with baking parchment.
  2. Mix together the ricotta, ground cardamom, sugar and salt, then add the rhubarb.
  3. Unfurl the puff pastry and cut into eight rectangles.
  4. Scatter each with a teaspoon of ground almond and top with a spoonful of the rhubarb mixture. Fold the pastries in half to make fat pillows and crimp the edges together using the tines of a fork (dust the fork with flour if it is sticking). Chill in the fridge for about 15 minutes or more.
  5. Heat the oven to 200°C/180°C fan (400°F).
  6. Brush the parcels with egg, then sprinkle over sugar with lavish abandon. Bake for 20–25 minutes, until golden and puffed.
  7. Serve warm or at room temperature, though they are best on the day they’re made.
  1. Line a baking sheet with baking parchment.
  2. Mix together the ricotta, ground cardamom, sugar and salt, then add the rhubarb.
  3. Unfurl the puff pastry and cut into eight rectangles.
  4. Scatter each with a teaspoon of ground almond and top with a spoonful of the rhubarb mixture. Fold the pastries in half to make fat pillows and crimp the edges together using the tines of a fork (dust the fork with flour if it is sticking). Chill in the fridge for about 15 minutes or more.
  5. Heat the oven to 200°C/180°C fan (400°F).
  6. Brush the parcels with egg, then sprinkle over sugar with lavish abandon. Bake for 20–25 minutes, until golden and puffed.
  7. Serve warm or at room temperature, though they are best on the day they’re made.

Additional Information

SPICE SWITCH:
Use 8 ground juniper berries instead of the cardamom, which offer a similarly sweet, medicinal flavour with a suggestion of forest floor.

SPICE SWITCH:
Use 8 ground juniper berries instead of the cardamom, which offer a similarly sweet, medicinal flavour with a suggestion of forest floor.

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