Apple and Lemon Ricotta Pockets


Lip-smacking lemon ricotta paired with warm apple compote wrapped in a whole wheat tortilla.

Nutrition Facts

  • KCal: 367kal
  • Carbs: 31g
  • Fat: 19g
  • Protein: 18g
  • Sodium: 456mg


  • 1 (15oz) container whole milk ricotta cheese
  • 1 Tablespoon olive oil
  • ¼ cup Apple Compote
  • 2 Tablespoons poppy seeds
  • Zest of one lemon
  • 4 (6-inch) flour or whole wheat tortillas
  • Salt and pepper, to taste
  • (Optional) One fresh New York State apple, finely diced

Apple Compote

  • 2 New York State HONEYCRISP or MCINTOSH apples, peeled, cored, and chopped
  • ½ cup apple juice
  • 1 Tablespoon lemon juice
  • ¼ cup dark brown sugar
  • 1 cinnamon stick or ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  1. Prepare Apple Compote: Cook apples, apple juice, brown sugar, cinnamon and nutmeg on high heat, simmering until all apples are tender. Reduce heat to medium and simmer for 10-15 minutes or until apple mixture is thick and syrupy.
  2. In a medium mixing bowl, mix ricotta, poppy seeds, olive oil, and lemon zest. Mix thoroughly and season with salt and pepper.
  3. Divide apple butter or jam evenly among the four tortillas. Spread evenly, leaving a ¼ inch space around the edge. Repeat with ricotta mixture.
  4. Distribute sliced apples evenly on top of ricotta mixture.
  5. Fold each tortilla in half twice, so the result is a triangle.