Ricotta and pistachio pikelets with honey and lemon syrup
If you’re a lover of pikelets, this creamy ricotta and pistachio take on a timeless classic is a must-try. Served with honey and lemon syrup, these pikelets are the ultimate sweet treat.
Note: + Cooling time
- 3/4 cup (180g) ricotta
- 1/3 cup (80ml) thickened cream
- 2 tsp lemon zest
- 200g pkt Coles Traditional Pikelets (8 pack)
- 1/3 cup (45g) pistachios, finely crushed
- Honey & lemon syrup
- 2 tbs honey
- 1 tbs lemon juice
- 1 tsp thyme leaves
To make the honey and lemon syrup, place the honey and 1/2 cup (125ml) water in a saucepan over medium heat. Cook, stirring, until honey dissolves. Bring to a simmer and cook for 5-6 mins or until syrup thickens slightly. Stir in the lemon juice and thyme leaves. Set aside to cool.
Use an electric mixer to beat the ricotta, cream and lemon zest in a bowl until smooth. Place in a small piping bag fitting with a 2cm plain nozzle.
Place a non-stick frying pan over medium-low heat. Heat the pikelets for 20 secs each side or until soft and pliable.
Pipe ricotta filling into the centre of each pikelet. Carefully fold to enclose filling, gently pinching halfway along the edge to seal, leaving 1 end open. Dip the open end in pistachio to coat ricotta filling. Arrange pikelets on a serving platter. (Alternatively, divide pikelets among serving plates and top with ricotta filling and pistachio). Drizzle with the honey and lemon syrup to serve.