Fruit, Ricotta And Almond Strudels

• 8 sheets phyllo dough
• 6 tbsp (3/4 stick) butter, melted
• 1 1/4 cups ricotta cheese
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 can (8 oz) sliced pears, drained and cubed
• 1 can (8 oz) sliced peaches, drained and cubed
• 5 oz almond biscotti, crushed
• 1 tsp cinnamon sugar
• None None Whipped cream, to serve

1. Preheat the oven to 400u0b0F. Line a large baking pan with parchment paper.
2. Stack 4 sheets of the phyllo, brushing each layer with butter. Repeat to make a second stack. Cut each stack, crosswise, into 3 even strips.
3. Combine ricotta, sugar and cinnamon in a small bowl. Divide evenly among strips, placing mixture on the end of each strip, leaving a 3/4 inch border. Top each evenly with combined fruits and crushed biscotti.
4. Fold long sides in, then roll up to enclose filling, forming a parcel shape. Arrange seam-side down on prepared pan. Brush with butter. Sprinkle with cinnamon sugar.
5. Bake 15-20 mins until golden brown. Serve with whipped cream

phyllo, butter, ricotta cheese, brown sugar, ground cinnamon, peaches, almond biscotti, cinnamon sugar, cream

Taken from recipes-plus.com/api/v2.0/recipes/25799 (may not work)