Fruit and Ricotta Pin Wheels

Fruit and Ricotta Pin Wheels

Serves 6
Prep time 30 minutes
Cook time 25 minutes
Total time 55 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Dessert, Sweet Things
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Easy fruit and ricotta pin wheels.


  • 11/2 - 2 cups peeled and diced pear
  • 1/2 tablespoon brown sugar
  • 1 tablespoon water
  • 1 sheet butter puff pastry
  • 2 tablespoons smooth light ricotta
  • 1 teaspoon rice malt syrup
  • 2 tablespoons caster sugar


1. Preheat the oven to 200°C and prepeare a 6-hole muffin tray. (The muffin tray helps the pin wheels to hold their shape.)
Place the fruit, brown sugar and water into a small saucepan and cook over low heat until soft. Drain the excess liquid then put aside to cool.
Making Fruit Pin Wheels
In a separate bowl combine the ricotta and rice malt syrup.
Making Fruit Pin Wheels
Unwrap the sheet of pastry and place it on a clean flat surface. Spread the ricotta over the pastry leaving a 2cm space along the far edge. Spread the cooked fruit over the top.
Making Fruit Pin Wheels
Brush the clear edge of the pastry with a bit of water, then roll up the pastry towards the far edge. Seal the edge firmly.
Making Fruit Pin Wheels
Place the caster sugar onto a small plate. Cut the pastry roll into 6 pieces and roll each piece in the sugar, dipping the ends in as well. Place into the muffin tray.
Making Fruit Pin Wheels
Bake in the oven for 25 minutes until golden.
Making Fruit Pin Wheels
8. Serve warm or cold.


Low Chemical / Failsafe

Variation: substitute the pear for Red or Golden Delicious apples (moderate salicylates) or peaches, nectarines or apricots (high salicylates) if doing a salicylate challenge.

Bookmark the permalink.

Comments are closed.