Pear & Ricotta Strudel
Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 6 people
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Difficulty level: 4 out of 4
9 Ingredients
Number of servings
6
- 1tablespoons icing sugar (to dust)
- 80grams butter, melted
- 1/4teaspoons ground cinnamon
- 8 sheet sheets filo pastry, thawed
- 1 cup fresh ricotta
- 3tablespoons caster sugar
- 1/2 cup sultanas
- 1/4 cup ground hazelnut meal
- 820grams pear slices in fruit juice, drained
Nutrition per serving
1830kJ / 440Cal
1830 Kilojoules or 440 Calories
21% of daily energy intake*
Protein
7.6grams
Fat
19.2grams
Carbs
57.7grams
Sugars
37.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 10
Preheat oven to 200°C.
Step 2 of 10
Line a baking tray with baking paper.
Step 3 of 10
Chop pears and combine with ricotta, sultanas, hazelnut meal, 2 1/2 tablespoon of the sugar and cinnamon.
Step 4 of 10
Lay 2 sheets of pastry on a clean work surface. Brush well with melted butter. Repeat layers until all of the pastry has been used.
Step 5 of 10
Spoon filling along one long side of the pastry, leaving a 5cm border at each end.
Step 6 of 10
Fold in ends and roll up firmly.
Step 7 of 10
Place seam-side down on the tray.
Step 8 of 10
Brush top with butter and sprinkle with remaining sugar.
Step 9 of 10
Bake for 30-35 minutes or until golden brown.
Step 10 of 10
Dust with icing sugar and cut into slices to serve.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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