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Rhubarb, Cardamom and Ricotta Parcels

Makes 8 parcels

© by Ola O. Smit

These are very quick to make using ready-made puff pastry. Shape the parcels in any way you want — fold squares into triangles, circles into half-moons, or go as I have with rectangles that fold into fat little pillows. Their stuffing is gently sweet, tart, and creamy with a waft of green cardamom. Eat these parcels as a pastry with coffee or serve with lemony whipped cream to make into a dessert.


  • Ricotta 100 g, drained
  • Green Cardamom 7 pods, seeds ground
  • Granulated Sugar 50 g, plus more for sprinkling
  • Fine Sea Salt a pinch
  • Rhubarb 150 g, thinly sliced
  • All-Butter Puff Pastry 1 x 320 g sheet
  • Ground Almonds 8 tsp
  • Egg 1, beaten

Make It

  1. Line a baking sheet with baking parchment.
  2. Mix together the ricotta, ground cardamom, sugar, and salt, then add the rhubarb.
  3. Unfurl the puff pastry and cut into eight rectangles. Scatter each with a teaspoon of ground almond and top with a spoonful of the rhubarb mixture. Fold the pastries in half to make fat pillows and crimp the edges together using the tines of a fork (dust the fork with flour if it is sticking). Chill in the fridge for about 15 minutes or more.
  4. Heat the oven to 400˚F.
  5. Brush the parcels with egg, then sprinkle over sugar with lavish abandon. Bake for 20–25 minutes, until golden and puffed.
  6. Serve warm or at room temperature, though they are best on the day they’re made.

Spice Switch

Use 8 ground juniper berries instead of the cardamom, which offer a similarly sweet, medicinal flavour with a suggestion of forest floor.

Recipe excerpted from A Whisper of Cardamom: 80 Sweetly Spiced Recipes to Fall in Love With © 2024 by Eleanor Ford. Photography © 2024 by Ola O. Smit. With permission of Apollo Publishers.