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Cherry and ricotta strudel
Cherry and ricotta strudel
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
"Velvety ricotta adds luxurious creaminess to desserts."
Ingredients:
  • 300g fresh ricotta
  • 90.00 gm brown sugar
  • 1.25 gm ground cinnamon
  • 425g can pitted black cherries in syrup, drained
  • 10 sheets filo pastry
  • 60g butter, melted
  • 1 tsp cinnamon sugar (see note)
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Lightly grease and line a baking tray with parchment paper.
  • With an electric mixer, whip together ricotta, sugar, and cinnamon until creamy. Arrange cherries on a paper towel-lined plate to soak up any extra moisture.
  • Lay one sheet of filo on a flat surface and brush with melted butter. Add another sheet of filo, brush with butter, and repeat with remaining sheets to create a stack. Leave a 6cm-wide border on each end. Spread half of the ricotta mixture along one long side. Add cherries and press them into the mixture. Top with the remaining ricotta mixture. Fold in the ends and roll up tightly to seal the filling. Place seam-side down on the tray. Brush with remaining melted butter and sprinkle with cinnamon sugar.
  • Bake until golden and crispy, 30-35 minutes.

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