Cherry and Ricotta Strudel with Filo Pastry Recipe

Cherry and Ricotta Strudel

• 250g ricotta

• 2 eggs and 1 egg yolk

• 100g caster sugar

• 1/2 lemon juiced and zest finely grated

• 2 teaspoon vanilla extract

• 6 sheets filo pastry

• 100g butter, browned*

• 350g jar sour cherries, drained, syrup reserved

• 1/2 cup breadcrumbs

• 2 tablespoons sugar extra for sprinkling

Step 1 - In a bowl, mix ricotta, eggs, egg yolk, sugar, lemon juice, zest and vanilla extract. Set aside.

Step 2 - Preheat oven to 180C. On a teatowel, place a sheet of filo pastry and carefully brush with browned butter. Place another sheet of filo directly on top and keep repeating with the browned butter until all sheets are used.

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Step 3 - Spoon the filling onto the filo leaving a 5cm border around the edge. Scatter breadcrumbs and cherries on top.

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Step 4 - Place a sheet on baking parchment on a large baking sheet and starting from the narrower end, use a teatowel (not pictured here) in a rolling action (like a swiss roll) to roll up the pastry, tucking in the sides while you roll to enclose all of the filling and stop it from leaking. Brush the strudel with some browned butter and sprinkle with sugar.

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Step 5 - Bake in oven for 35 minutes until golden. Leave to firm up for half an hour.

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