We are lucky enough to live around the corner from Paesanella, which is just the most delicious cheese shop. One of my favourites from there is their fresh ricotta – I can’t tell you how scrumptious it is. You can buy it in 1kg lots, but I prefer the 2kg tub as it makes me think of new and interesting ways of using it up. Of course, one of my ultimate favourites is just spreading it, straight from the tub, on fresh sourdough bread, perhaps adding a few slices of fresh tomato and some freshly cracked black pepper….delish and very YUM!!
So the other night I had some ricotta in the fridge, also a packet of opened filo pastry and some morello cherries in the pantry. I started to think that that sounded like a good combination and strudel came to mind. I googled to get an idea of some similar recipes but couldn’t find anything that grabbed my attention, rather just some ideas for quantities and how not to do the strudel!
So I improvised, and this is what I came up with….
Sour cherry and ricotta strudel
- 250g ricotta
- 1 large egg
- 50g honey
- ½ teaspoon ground cinnamon
- 6 sheets filo pastry
- 20g melted butter or oil
- 1 tablespoon breadcrumbs
- 2/3 of a 670g bottle of morello cherries, drained
Preheat oven to 200 degrees. Line a baking tray with greaseproof paper
Mix together ricotta, egg, honey and cinnamon until mixture is smooth
Lay out 2 sheets of filo pastry on top of each other with the long end facing you. Brush with a little of the melted butter or oil and sprinkle with ½ tablespoon of breadcrumbs. Place another 2 sheets on top and repeat with butter/oil and breadcrumbs. Place the remaining two sheets on top.
Cover half of the filo pastry closest to you with the ricotta mix, leaving about 2 cm free on the sides. Cover the top of the ricotta with the morello cherries. Starting from the long side facing you, fold the pastry over the ricotta, tucking the ends in slightly and then proceed to roll the strudel up.
When fully rolled, transfer the strudel to the baking tray and bake in the hot oven for 18-20 minutes until golden brown.
Serve warm, preferably
Note: instead of using cinnamon, next time I may try a little lemon or orange zest mixed in with the ricotta 🙂
Per serve 148 calories/620kJ
or using low fat ricotta 141 calories/592 kJ