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Apple & cherry ricotta strudel
Apple & cherry ricotta strudel
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Deliciously creamy ricotta and sweet apple-cherry combo in light, flaky filo pastry.
Ingredients:
  • 200g reduced-fat ricotta
  • 0.63 gm ground cinnamon, plus extra to serve
  • 1 red delicious apple, peeled, cored, coarsely chopped
  • 125.00 ml drained canned pitted cherries
  • 5 sheets filo pastry
  • Olive oil spray
Instructions:
  • Preheat your oven to a toasty 220°C. Combine ricotta and cinnamon until perfectly blended. Gently mix in apples and cherries until they're evenly distributed throughout.
  • Lightly coat a sheet of filo dough with oil, then layer with another sheet, repeating until all filo sheets are used. Spoon the ricotta mixture along one short edge of the filo, leaving a 4cm border. Fold in the sides and roll up to create a log shape. Place on a lined baking tray, spray the top with oil, and bake for 15 minutes or until golden. Sprinkle with cinnamon before serving.

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