Recipes Lemon ricotta strudel

Recipes Lemon ricotta strudel

Recipes Lemon ricotta strudel

Recipes Lemon ricotta strudel Cover filo pastry around this traditional strudel filling of creamy ricotta sweetened along with sultanas. Lemon ricotta strudel


  • Veggie oil, in order to grease
  • 300g fresh ricotta
  • 80g sultanas
  • 2 tablespoons caster glucose
  • 1 tea spoon finely grated lemon rind
  • 1/2 teaspoon ground nutmeg
  • 4 bed linens filo pastry
  • 20g butter, melted
  • 1/2 teaspoon caster sugar, additional
  • Thickened lotion, whipped, in order to serve
  • Surface nutmeg, extra, to spread


  • Step one Preheat cooker to 200C. Brush the baking holder with vegetable oil in order to lightly oil.
  • 2 Put the ricotta, sultanas, glucose, lemon rind plus nutmeg in the medium bowl plus stir until good combined.
  • Action 3

    Place the filo pastry in a clean work surface area. Cover using a clean tea towel, after that a wet tea towel (this will avoid this drying out). Brush 1 filo bed sheet lightly with a little dissolved butter. Top with another filo bed sheet plus brush lightly with melted butter. Keep on layering with the remaining filo bedsheets. Spoon the ricotta mixture together one of the short edges associated with the particular filo stack. Fold in the particular finishes and roll-up firmly to surround the particular filling. Place on the prepared holder. Brush with any remaining melted butter and sprinkle with the extra glucose.

  • Step four Bake in preheated oven for twenty minutes or until light golden. Established aside for 5 minutes to great slightly. Cut strudel diagonally into pieces. Place on serving plates and assist with whipped cream sprinkled with nutmeg, if desired.