I made these little apple and ricotta phyllo parcels one day when I was craving something new, and they turned out so cute and delicious that I just had to share.
They make the perfect mini dessert or sweet snack. The outside is golden and crisp, the inside is soft and creamy, and they look like little hand-folded gifts.
If you’ve never worked with phyllo dough before, don’t worry, but read this part first!
Working with Phyllo Dough (Don’t Skip This!)
Phyllo dough is super thin (it’s basically like tissue paper), so it needs to be handled gently. Here’s what worked for me:
- Only work with one sheet at a time. Keep the rest covered with a damp, clean towel to stop them from drying out or fold everything back together and put it back in the packaging.
- If using frozen phyllo, defrost overnight in the fridge, not on the counter. This helps keep the sheets from cracking.
- Brush each sheet with oil as you go: this keeps them moist, adds crispiness, and helps them stick together.
You don’t need perfect cuts or folds – these parcels are meant to look totally rustic and handmade!
How to Make the Filling
Start by cooking your apples. I prefer chunkier pieces here because they add nice texture against the smooth ricotta.
I just toss them in a pan with cinnamon, coconut sugar, and a bit of water, and let them soften. Make sure you cook out all the moisture, though – you don’t want your parcels to get soggy! Let the apples cool before mixing.
Then make your ricotta mix. Use drained ricotta and Greek yogurt (if yours is watery, strain it through a coffee filter or paper towel for 10–15 minutes). Stir the cheeses with honey and a touch of sweetener if needed. Once smooth, fold in the cooled apples, and that’s it for the filling.
Assembling the Parcels
I wanted to make small parcels, so using a pizza cutter, I cut each phyllo sheet into 12 squares. If you want bigger ones, you can cut 9 squares.
Don’t stress about cutting everything perfectly – the edges don’t need to be straight and they don’t all have to be exactly the same size either.
Once your sheet is cut, stack two pieces on top of each other so that the corners don’t match – this will make a star shape and the base for one parcel.
Once you have 6 bases set up, add a teaspoon of filling to the center of each. Gently fold up the edges to form a parcel and pinch at the top to seal. You know you’ve overfilled the parcels if the filling is running out and you can’t properly close them.
Repeat until you’ve used up your filling or phyllo. Then brush the tops with a little oil and bake until golden brown—about 15–20 minutes at 180–190°C (350–375°F). Keep a close eye toward the end so they don’t overbrown!
Why You’ll Love These
- Crispy outside, creamy inside – the perfect texture mix
- They look impressive but they’re super easy to make – especially once you get the hang of it
- Small but satisfying – great for a sweet snack, brunch table, or finger-food dessert
- Naturally sweetened – uses honey, coconut sugar, and just a little sweetener
- Customizable – try them with pears or even plums if apples aren’t your thing
📌 Apple and Ricotta Phyllo Parcels (Recipe Card)
Makes: 36 small parcels
Prep Time: 25 minutes
Cook Time: 15–20 minutes
Category: Dessert / Snack
Crispy, Handheld, Easy to Batch
Ingredients
For the cinnamon apples:
- ½ lb apples (about 2 small), chopped into small chunks
- 1–2 tbsp coconut sugar
- Dash of cinnamon
For the ricotta mix:
- ½ cup ricotta cheese
- ¼ cup plain Greek yogurt
- 2 tsp honey
- Sweetener to taste (optional)
For assembly:
- 6 sheets phyllo dough (defrosted if frozen)
- Light oil (like olive or avocado), for brushing
Equipment
- Baking tray
- Parchment paper
- Pastry brush
- Knife, pizza cutter, or kitchen scissors
Instructions
- Cook the apples: In a small pan, cook apples with coconut sugar, a little water, and cinnamon until soft and all liquid is evaporated. Let cool completely.
- Make the filling: In a bowl, mix ricotta, Greek yogurt, honey, and optional sweetener. Make sure the mix comes out thick and not runny! Stir in cooled apples.
- Prep the phyllo: Carefully separate one sheet at a time. Brush lightly with oil, then cut into 12 squares. Cover remaining sheets with a damp towel.
- Form parcels: Cross two squares at an angle to form a star. Spoon a heaping teaspoon of filling in the center. Fold edges up and pinch together to seal.
- Repeat until all filling or dough is used. Place parcels on a parchment-lined baking tray and brush tops with oil.
- Bake at 180–190°C (350–375°F) for 15–20 minutes, or until golden and crisp. Watch closely in the last few minutes, so you won’t burn your parcels!
