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Ricotta and pistachio pikelets with honey and lemon syrup

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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.

  • Serves8
  • Cook time10 minutes
  • Prep time10 minutes, + Cooling time
Six ricotta and pistachio pikelets with a small dish of honey and lemon syrup


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    Place a non-stick frying pan over medium-low heat. Heat the pikelets for 20 secs each side or until soft and pliable.
  4. Step 4

    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.