Plum and ricotta filo pie Recipe

Name: Plum and ricotta filo pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 plums, halved and pitted; 200 g (7.1oz) caster sugar; 150 g (5.3oz) butter; 2 star anise; 1 tsp vanilla extract; 250 g (8.8oz) ricotta cheese; 3 tbsp date syrup (or honey); 50 g (1.8oz) pine nuts; 30 g (1.1oz) poppy seeds; 1 dusting of icing sugar, to finish; 4 sheets of filo pastry

Servings: persons

1
Preheat the oven to 200 degrees c.
2
Put the halved plums into a medium saucepan with the sugar, 50g of the butter and star anise.
3
Cook on a medium to low heat until the plums are poached, about 15 minutes.
4
Then remove from the heat and allow to cool.
5
Melt the rest of the butter.
6
Placing the springform cake tin on the baking tray, drape the first sheet of filo pastry over and into the cake tin.
7
Brush the surface with the melted butter.
8
Do this with the other three sheets, criss-crossing them so that the entire inside of the cake tin is covered, but you have enough hanging over the sides to eventually cover the filling.
9
Brush each layer with melted butter as you go.
10
Mix the ricotta with the vanilla, date syrup (or honey) and the pine nuts.
11
Spread this mixture over the bottom of the cake tin.
12
Then add the plums, removing the star anise.
13
Cover the top of the pie by bringing up the hanging down sides of filo and overlapping it on top of the pie.
14
It doesn't matter if it is crinkly and folded this is all part of the charm.
15
Brush some more melted butter on top.
16
Put the baking tray with the pie inside the springform cake tin into the oven.
17
After 15 minutes, slide it out of the oven and remove the springform tin and sprinkle the poppy seeds on the top.
18
Put it back in the oven and bake for another 15 minutes until the top is golden.
19
Remove from the oven and let it cool briefly.
20
With a spatula (or two) remove the pie from the baking tray and place on a decorative plate for serving.
21
Sprinkle the top with a dusting of icing sugar.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 plums, halved and pitted, 200 g (7.1oz) caster sugar, 150 g (5.3oz) butter, 2 star anise, and more.

Yes, Plum and ricotta filo pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Plum and ricotta filo pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions