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Cherry, apple and ricotta strudel
Cherry, apple and ricotta strudel
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious strudel with sweet fruit, creamy ricotta, and flaky pastry.
Ingredients:
  • 2 Granny smith apples, peeled, cored, thinly sliced
  • 680g bottle Morello cherries, drained
  • 100g (1/2 cup) caster sugar
  • 200g fresh ricotta
  • 1 tsp finely grated lemon rind
  • 2.50 gm ground cinnamon
  • 10 sheets filo pastry
  • 100g butter, melted
  • 100g packet almond meal
  • Icing sugar, to serve
Instructions:
  • In a large bowl, mix together the apples, cherries, and half of the sugar. In a small bowl, combine the ricotta, lemon zest, cinnamon, and remaining sugar.
  • Preheat the oven to 180C. Lightly brush a baking tray with butter. Layer filo sheets, brushing each one with melted butter. Sprinkle almond meal over the sheets. Spread the apple mixture along one long side, leaving a 6cm-wide border. Spoon the ricotta mixture over the apples. Roll up the filo firmly to enclose the filling. Place seam-side down on the tray and brush with more butter.
  • Bake in a hot oven for 25 minutes, until beautifully golden and crispy. Sprinkle with powdered sugar before serving.

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