Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons icing sugar (to dust)
- 2teaspoons vanilla extract
- 1/3 cup extra light sour cream
- 5milliliter virgin olive oil spray
- 2teaspoons lemon, zest
- 1 lemon, cut into slices (and sorbet, to serve)
- 6 sheet sheets filo pastry
- 300grams reduced-fat fresh ricotta
- 1tablespoons caster sugar
- 1/3 cup sultanas
- 2tablespoons brandy
Nutrition per serving
1410kJ
Protein
10.0grams
Sugars
26.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2 of 6
Combine sultanas and brandy in a small bowl. Set aside for 5 minutes.
Step 3 of 6
Process ricotta, sour cream, sugar, vanilla and zest in a food processor until just combined. Transfer to a bowl. Stir in sultanas and brandy.
Step 4 of 6
Halve pastry sheets crossways. Place 3 pieces on a clean work surface. Cover remainder with a damp tea towel to prevent pastry drying out. Spray pieces with oil and layer on top of each other. Place a quarter of the ricotta mixture along one long end, leaving a 3cm border along shorter ends. Fold short ends in and roll up to enclose.
Step 5 of 6
Place strudel, seam-side down, on tray. Spray with oil. Repeat with remaining pastry and filling.
Step 6 of 6
Bake for 30 minutes or until pastry is crisp and golden. Cool strudels on tray for 5 minutes. Dust with icing sugar and serve with lemon slices.
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