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Apple and ricotta strudel
Apple and ricotta strudel
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in the classic flavors of apple and ricotta strudel.
Ingredients:
  • 70g (1/3 cup) caster sugar
  • 2 large Pink Lady apples, peeled, cored, cut into 2cm pieces
  • 65g (1/3 cup) raisins
  • 30g (1/4 cup) finely chopped walnuts
  • 3.75 gm ground cinnamon
  • 300g reduced-fat ricotta
  • 8 sheets filo pastry
  • 50g butter, melted
  • Pure icing sugar, to dust
Instructions:
  • Preheat the oven to 180°C. Line a large baking tray with non-stick baking paper. Combine apple, sugar, raisins, walnuts, and cinnamon in a large bowl. Mix in the ricotta until well combined.
  • Lay the filo sheets on a spotless work surface. Cover with a dry tea towel followed by a damp one to keep the filo moist. Brush one sheet with melted butter, layer another sheet on top, and brush with more butter. Repeat this process with the rest of the filo sheets, generously brushing each layer with melted butter.
  • Spread the ricotta mixture along one long edge, leaving an 8cm border on three sides. Fold in the ends, then roll up to seal the filling. Lay it seam-side down on the lined tray and brush with any leftover melted butter.
  • Bake in the oven until golden, about 30 minutes. Let it cool slightly, then sprinkle with icing sugar. Enjoy warm or at room temperature.

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