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Photo of Apricot and ricotta rolls by WW

Apricot and ricotta rolls

Total Time
35 min
20 min
15 min
Encased within this feathery filo pastry are luscious baked apricots, sweet in every sense of the word, flavoured with the spice of cinnamon and velvety vanilla


Apricot, canned in natural juice, drained

400 g

Reduced-fat ricotta cheese

120 g

Caster sugar

1 tbs

Vanilla bean paste

1 tsp

Ground cinnamon

tsp, (pinch)

Filo pastry

4 sheet(s), halved crossways

Icing sugar

2 tsp, sifted

Oil spray

4 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper.
  2. Place apricots on a large plate lined with paper towel and set aside for 10 minutes to absorb any excess juice. Dry apricots thoroughly with paper towel. Coarsely chop.
  3. Meanwhile, place ricotta in a sieve over a bowl and set aside to drain for 10 minutes. Press down with a spoon to remove excess moisture.
  4. Combine apricots, ricotta, sugar, vanilla and cinnamon in a medium bowl. Place 1 sheet of filo on a flat surface and lightly spray with oil. Fold in half crossways and then in half again to form a wide strip. Spoon one-eighth of the apricot filling along the short end closest to you, leaving a 2cm border. Fold filo over to enclose filling, then tuck in edges and roll to form a cigar shape. Lightly spray roll with oil and place on prepared tray. Repeat with remaining filo and filling to make 8 rolls.
  5. Bake rolls for 15 minutes or until golden. Serve dusted with icing sugar.


TIP: You can use 300g frozen pitted cherries (thawed) instead of apricots.