Cherry And Pear Strudel

• 8.75 oz ricotta cheese
• 1/3 cup brown sugar
• 15 oz cherries, pitted and roughly chopped
• 1 x 14 oz can pear slices, drained
• 2 tbsp cornstarch
• 1/2 tsp nutmeg
• 8 sheets phyllo pastry
• 1/3 cup butter, melted
• 2 tbsp raw sugar
• None None Whipped cream, to serve

1. Preheat oven to 400u0b0F. Lightly grease and line a baking sheet with parchment paper.
2. In a small bowl, beat ricotta and half the brown sugar until smooth.
3. In another bowl, combine cherries and pears. Stir in remaining brown sugar, cornstarch and nutmeg.
4. Work with one sheet of phyllo at a time (keep remaining covered to prevent it from drying out). Place flat on a clean, dry surface. Brush with butter. Top with a second sheet of phyllo. Brush with butter. Repeat process using remaining phyllo and butter.
5. Spoon ricotta mixture lengthways along the center of phyllo, leaving a 2 inch border. Top evenly with cherry mixture.
6. Fold short sides in, then roll up from the long side firmly to enclose filling. Place on baking sheet. Brush all over with butter. Sprinkle with raw sugar.
7. Bake for 35-40 minutes until golden. Slice and serve immediately with a dollop of whipped cream.

ricotta cheese, brown sugar, cherries, pear, cornstarch, nutmeg, pastry, butter, sugar, cream

Taken from recipes-plus.com/api/v2.0/recipes/25698 (may not work)