Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 2tablespoons cornflour
- 2teaspoons vanilla extract
- 5milliliter virgin olive oil spray
- sorbet (to serve)
- 150grams frozen raspberries
- 150grams extra light cream cheese
- 12 sheet pastry filo sheets
- 200grams reduced-fat fresh ricotta
- 1/4 cup caster sugar
- 1tablespoons freeze-dried strawberries, crushed
- 1/2 cup fine wholemeal breadcrumbs
Method
Step 1 of 7
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2 of 7
Lay frozen raspberries on a plate lined with paper towel. Set aside to thaw.
Step 3 of 7
Meanwhile, place ricotta, cream cheese, sugar and vanilla in a food processor. Process until smooth. Transfer to a medium bowl.
Step 4 of 7
Using paper towel, squeeze excess liquid from raspberries. Transfer to a bowl. Stir in cornflour. Stir raspberry mixture into ricotta mixture.
Step 5 of 7
Cut pastry sheets in half crossways. Place 3 pieces on a clean work surface. Cover remainder with a damp tea towel to prevent pastry drying out. Spray 2 pastry sheets with oil and layer on top of each other. Scatter 2-3 tsp breadcrumbs and top with plain piece. Spread ricotta mixture along one long end, leaving a 3cm border on shorter ends. Fold short ends in and roll up to enclose.
Step 6 of 7
Place strudel, seam-side down, on tray. Spray top with oil. Repeat with remaining pastry and filling to make 8 stacks.
Step 7 of 7
Bake for 20-25 minutes or until pastry is crisp and golden. Cool strudels on tray for 5 minutes. Sprinkle with strawberries and serve with sorbet.
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