Pineapple and ginger filo parcel with pineapple cream

Method

1. Preheat the oven to 190C/gas 5.

2. Place the pineapple, chopped ginger and lime zest in a bowl. Stir in the ricotta cheese and mix well.

4. Add the egg and sugar and beat well to combine.

3. Layer the filo pastry sheets, on a baking sheet, in a large rectangle, brushing each sheet with butter as you go.

4. Spoon the pineapple mixture into the centre of the pastry. Fold the filo over the filling to make a long log, and tuck in the ends.

5. Bake for 18-20 minutes until crisp and golden.

6. To make the cream, place the pineapple, ginger syrup, lime juice and cream into a blender and whiz until smooth. Chill until ready to serve.

7. Remove the filo parcel from the oven and leave to cool for 5 minutes. Cut into slices and serve with the pineapple cream.