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3 large sheets of filo pastry
250g ricotta cheese
Zest of 1 orange
250g leftover Christmas pudding, crumbled
Ground black peppercorns
25g Mr Hugh’s vanilla infused rapeseed oil
In a bowl mix together the cheese, black pepper, orange zest, juice and crumbled Christmas pudding.
Lay out the sheets of filo pastry, brush each sheet with Mr Hugh’s vanilla infused rapeseed oil and place on top of each other. Spread the filling at one end of the filo square.
Fold one end of pastry of the mixture and continue rolling, tucking each end to create a seal, until you have a tight filo parcel log.
Brush the top with Mr Hugh’s vanilla infused rapeseed oil and sprinkle with a little cinnamon and brown sugar.
Bake at 200°C for about 25 minutes or until golden brown and crispy on the base.
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!
A healthier version of the Easter/Spring-time essential!
Try these raw, vegan and gluten-free sweet treats over Easter!