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Lemon ricotta strudel
Lemon ricotta strudel
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Wrap flaky filo pastry around sweet ricotta filling with plump sultanas for a delicious strudel.
Ingredients:
  • Vegetable oil, to grease
  • 300g fresh ricotta
  • 80g sultanas
  • 40.00 gm caster sugar
  • 20.00 ml finely grated lemon rind
  • 1.25 gm ground nutmeg
  • 4 sheets filo pastry
  • 20g butter, melted
  • 2.50 gm caster sugar, extra
  • Thickened cream, whipped, to serve
  • Ground nutmeg, extra, to sprinkle
Instructions:
  • Preheat your oven to 200C and lightly grease a baking tray with vegetable oil.
  • Combine ricotta, sultanas, sugar, lemon rind, and nutmeg in a medium bowl, stirring until fully mixed.
  • Lay the filo pastry on a clean work surface and cover with a clean tea towel followed by a damp tea towel to prevent drying out. Lightly brush one filo sheet with melted butter, layer another sheet on top, and repeat with the remaining sheets. Spoon the ricotta mixture along one short edge of the filo stack, fold in the ends, and roll up tightly to enclose the filling. Transfer to the prepared tray, brush with any remaining butter, and sprinkle with extra sugar.
  • Bake until lightly golden, then let cool for 5 minutes. Slice the strudel diagonally and serve on plates with whipped cream and a sprinkle of nutmeg, if desired.

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