Ricotta strudel

Name: Ricotta strudel
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 125 g (4oz) sultana; 90 mL rum; 125 g (4oz) ricotta cheese; 45 mL double cream; 1 egg yolk; 50 g (2oz) pinenuts, toasted; rind of 1 orange and 1 lemon; 50 g (2oz) mixed peel; 30 mL icing sugar; 2 1/2 mL cinnamon; 450 g (1lb) bramley apple; 175 g (6oz) filo pastry; 75 g (3oz) butter, melted; 25 g (1oz) ground almonds; 30 mL caster sugar; icing sugar to dust; Cinnamon cream (see recipe left) to serve

This Austrian inspired strudel recipe is is a great Saturday night dessert.

By The GH Kitchen TeamPublished: 22 February 1995

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Food, Cuisine, Dish, Ingredient, Dessert, Baked goods, Recipe, Orange, Snack, Fast food,

Preparation Notes: plus 12hrs soaking

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Yields:

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Ingredients

125 g (4oz) sultana
90 ml rum
125 g (4oz) ricotta cheese
45 ml double cream
1 egg yolk
50 g (2oz) pinenuts, toasted
rind of 1 orange and 1 lemon
50 g (2oz) mixed peel
30 ml icing sugar
2 1/2 ml cinnamon
450 g (1lb) bramley apple
175 g (6oz) filo pastry
75 g (3oz) butter, melted
25 g (1oz) ground almonds
30 ml caster sugar
icing sugar to dust
Cinnamon cream (see recipe left) to serve

Directions

1. Step 1
  Soak the sultanas in the rum for about 4hr or overnight. Beat together the ricotta cheese, cream and egg yolk in a large mixing bowl. Stir in the sultanas and any remaining liquid, pinenuts, orange and lemon rind, mixed peel, icing sugar and cinnamon. Peel, core and thickly slice the apples.
2. Step 2
  Place 2-3 sheets of Filo pastry on a sheet of greaseproof paper to make a 28x45.5cm (11x18in) rectangle, with the longest edge towards you. Brush lightly with some of the melted butter. Place a few more sheets on top, then brush again with melted butter. Sprinkle the almonds over.
3. Step 3
  Starting 5cm (2in) in from the long edge of the pastry, arrange the apple slices, overlapping, along its length. Sprinkle the caster sugar over, then spread the ricotta filling evenly on top.
4. Step 4
  Fold the short pastry sides over to seal in the filling. Using the paper to help you lift the pastry, carefully roll the strudel up as tightly as you can. Curve it a little into a horseshoe shape.
5. Step 5
  Slide strudel on to a baking sheet and brush lightly with butter. Cook at 190°C (375°F) mark 5 for 40min, until golden brown. Leave to rest for 10min, slide it on to a serving plate and dust with icing sugar.
  
  To serve: Serve warm with Cinnamon Cream (see below).
  
  To prepare ahead: Up to 1 day ahead, complete Step 1 (do not prepare apples). Cover and chill.
  
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To make Cinnamon cream

Lightly whip a 284ml (10fl oz) eastern whipping cream with 15mfl (1level tbsp) icing sugar and 5ml (1 level tsp) ground cinnamon.

Per Serving:

Calories: 375

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time