Rikottina & Caramelised Onion Parcels
These simple ricotta filo parcels are everything, sweet, tangy, creamy, and crunchy all in one! Served with a simple side salad they are excellent as a starter.
Ingredients: (serves 2)
2 medium Onions (thinly sliced)
1tsp Brown Sugar
Salt & Pepper (to taste)
4 Filo Pastry Sheets
20g Lakeland Pure Irish Butter Salted (melted)
Sesame Seeds (optional)
Honey (for serving)
Method:
Heat the olive oil in a frying pan over medium-low heat. Add the sliced onions and cook gently for 15–20 minutes, stirring occasionally, until soft and golden.
Stir in the brown sugar and balsamic vinegar, then season with a little salt and pepper. Add a couple of tablespoons of water if it dries out too much while cooking. Set aside to cool slightly.
Divide the onion mixture on top of each rikottina cheese.
Take 2 sheets of filo pastry and put them on top of each other. Keep the unused filo covered with a damp tea towel so it doesn’t dry out.
Place one rikottina in the centre. Brush the filo pastry with some melted butter, then gently fold onto the cheese creating a parcel.
Place the parcels on a baking tray lined with baking paper. Brush the entire parcel with butter and drizzle some sesame seeds (if using).
Repeat with the rest of the cheese.
Bake in a preheated 190°c oven until nicely brown and crispy.
Ideally served warm. Drizzle some honey just before serving.
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