White Chocolate & Pistachio Strudel

11 Ingredients

Number of servings

6

1tablespoons plain flour
1tablespoons icing sugar
40grams butter, melted
2tablespoons honey
100grams white cooking chocolate
1 orange, rind finely grated
4 sheet sheets filo pastry
250grams fresh ricotta
6 scoops ice cream (to serve)
2 egg yolks
80grams pistachios, shelled

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 220°C. Line a baking tray with baking paper.

Step 2 of 5

Break white cooking chocolate into pieces and process in a food processor with pistachios until finely chopped. Add ricotta, orange rind, honey, egg yolks and plain flour and process until blended.

Step 3 of 5

Brush each filo pastry with melted butter and layer on top of each other.

Step 4 of 5

Position with the short side facing you. Pile the filling along the short side 5cm in from the edge and leaving a 4cm gap at the sides. Roll up halfway, then fold in sides and complete rolling to the end. Do not roll too tightly as this will cause the pastry to split during baking. Transfer to prepared tray and brush with butter. Using the point of a small sharp knife, make 4 small incisions in the top to allow the steam to escape.

Step 5 of 5

Bake for 20 minutes until golden and crisp. Cool for 5 minutes, dust with icing sugar mixture and cut into slices. Serve with ice-cream.