Mixed Berry And Ricotta Strudels
- 8 sheets filo dough
- 10.5 oz fresh ricotta
- 1/3 cup granulated sugar
- 3.5 oz strawberries, hulled, chopped
- 4 oz raspberries
- 5 oz blueberries
- 1 1/2 tbsp butter, melted
- None None ice cream, to serve
- Preheat oven to 425u0b0F. Grease and line 2 baking trays.
- Place 1 sheet of filo dough on a clean, dry surface. Lightly coat with oil. Top with a second sheet of filo. Lightly coat with oil. Repeat process until you have 4 layers. Make a second stack with remaining filo dough, following same procedure. Cut each stack into 3 even strips.
- Combine ricotta and 2 1/2 tbsp sugar. Distribute along center of each strip, leaving a 3/4 inch border. Top with berries.
- Roll up to enclose filling, forming a parcel shape. Brush ends with a little melted butter to seal. Arrange on prepared trays, seam-side down. Brush with butter and sprinkle with remaining sugar. Bake for 10-15 mins, until golden brown. Serve immediately with ice cream.
dough, fresh ricotta, sugar, strawberries, raspberries, blueberries, butter, cream
Taken from recipes-plus.com/api/v2.0/recipes/25948 (may not work)