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.
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