Plum & Almond Pitta Parcels…


I absolutely knew I had to turn these into something sweet. Wasn’t sure how the dough would turn out or if they would even work but my goodness, these are delicious. Need more practice sealing the edges but I am pleased with how they turned out. Looking forward to experimenting with even more fillings now.

You can find an apple version here > Apple Pitta Parcels <

You could use a wide variety of fillings in these, however make sure your filling isn’t too “wet/saucy” otherwise you will have some burst seams and leakage, which is still fine, but just doesn’t look as pretty.


Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
  • Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pastry from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.

**NOTE: We use syrups from http://www.trkg.co.uk they are calorie free, sugar free, diabetic friendly, gluten free, vegan friendly and come in a wide range of flavours. Now just a quick note, although these are calorie free Slimming World advise to syn these syrups the same as sweetener at 0.5 per tablespoon if you are going to be using a lot of sweetener in a day. This is down to each individual if you wish to do this but as we are sharing our recipes we will always include the syn values as per the guidelines. We also have a code to share: Hickmans15 for you to get 15% off your order, this code also works alongside the buy 4 get the 5th bottle free, simply add your bottles to your basket, enter the code at the checkout and the code will be applied.


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Plum & Almond Pitta Parcels


Makes 8 – 8 syns each

For the filling:-

  • 1 teaspoon almond extract
  • 2 teaspoons TRKG cinnamon syrup (**See note above about this syrup)
  • 200g plums, stoned and chopped small – 3 syns

For the pitta:-

  • 250g strong white bread flour – 45
  • 50g strong wholemeal bread flour – 9 syns
  • 7g sachet fast action dried yeast – 1 syn
  • 1 teaspoon cooking salt
  • 10g soft brown sugar – 2 syns
  • 2 teaspoons granulated sweetener
  • 2 teaspoons olive oil – 4 syns
  • 1 teaspoon ground sweet cinnamon
  • 1 teaspoon ground mixed spice
  • 1 teaspoons ground all spice
  1. Place the filling ingredients into a bowl and stir to combine.
  2. Make the dough by mixing the dried ingredients in a large mixing bowl.
  3. Make a well in the centre and add the oil and 200ml lukewarm water and mix to form a soft and slightly sticky dough.
  4. Turn the dough out onto a lightly floured work surface (syn the flour you use) and knead until smooth and elastic (usually around 5 – 10 minutes).
  5. Place the dough into a lightly greased bowl (a couple of sprays of frylight will be enough) and cover with a damp tea towel.
  6. Leave the dough to rise in a warm place for 1 – 1Β½ hours until doubled in size.
  7. Turn the dough out and knock the dough back to release the air, cut into 8 even sized pieces (I weigh the whole dough and then divide by 8 to get an accurate amount). Keep the cut dough under the damp tea towel while you make the parcels to prevent them drying out.
  8. Take one piece of the dough and roll out about 3mm thick in a rough circular shape.
  9. Spoon some of the plums into the centre and bring the sides up to meet in the middle making a triangle pinching the seams together to seal.
  10. Place on a baking tray lined with baking paper.
  11. Repeat until you have used all the dough, making sure you leave some space between them on the baking tray, you may need more than one tray.
  12. Cover the parcels with another tea towel (a dry one will be fine) and leave in a warm place for 30 minutes.
  13. Pre heat the oven to 230Β°C fan.
  14. Brush a little beaten egg lightly over the tops and sprinkle a little granulated sweetener over the top or syn a little extra brown sugar.
  15. Bake in the oven for 10 – 15 minutes until golden brown. They should sound hollow when you tap the bottoms.

These can be stored in an airtight container for up to 2 days, and are freezable. Simply reheat in the oven for 5 – 10 minutes or enjoy cold. If freezing make sure you defrost fully and reheat in the oven for 5 – 10 minutes.