Raspberry Ricotta Strudel
There’s something luxurious about warm desserts that are just garnished for the holidays, with berries tumbling to the side as you carry it out to guestsPrep Time:
20 minutes Ready In:
30 minutes or less Serves:
1 tub/475g Tre Stelle® Extra Smooth Ricotta Cheese 1 cup granulated sugar 1 egg plus 1 egg yolk 1 package/454g phyllo pastry 1/4 cup unsalted butter, melted 1/2 pint fresh raspberries Icing sugar (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside. Mix together Tre Stelle® Ricotta Cheese, sugar, and eggs. Wash raspberries and gently pat dry. Remove phyllo pastry from the packaging and lay the sheets out flat. Remove one sheet and lay it out flat on a clean work surface. Using a pastry brush, lightly coat the sheet with melted butter. Cover with another sheet of phyllo and repeat the butter. Using the tips of your fingers, gently crumple the centre of the phyllo sheets to create a slightly crinkled look. Place three to four table spoons of the Ricotta mixture on the phyllo, about three inches from the short end of the sheets. Place 5 raspberries on the ricotta. To wrap the Ricotta mixture, fold the short end the phyllo over the Ricotta and raspberries, tuck in the ends and continue to roll until the phyllo creates a closed envelope. Transfer to your baking sheet. While working on the phyllo, be sure to cover the sheets not in use with a lightly damp towel to keep them moist. Bake phyllo packets for 15-20 minutes until they are golden brown and crispy. Remove from the oven and place on individual plates immediately. Garnish with icing sugar and more raspberries.