Ingredients 820g tin pears 250g smooth ricotta ½ cup sultanas
½ cup chopped walnuts
Grated zest and juice of a small lemon
¾ cup breadcrumbs
6 sheets filo pastry
Icing sugar, for dusting
Ice cream or cream, to serve (optional)
Preheat the oven to 170° fan forced, and line a baking tray with baking paper.
Drain the pears, and cut them roughly.
In a bowl, put the sultanas, pears, walnuts, lemon zest, lemon juice, ricotta and breadcrumbs, and lightly mix.
mixing ingredients for strudel
Put each sheet of filo on a flat surface, spray lightly with the oil in between each sheet and continue till you have used all 6 sheets.
Layering filo pastry
Put the pear mixture along the long side of this pastry leaving a small border to fold edges in, and start to roll.
Rolling pastry over filling
Completely roll up ingredients tucking in edges, and place the log on a lined baking tray. Cut a few diagonal lines in the top but not right through the pastry, and sprinkle with the sugar if desired.
Ready for the oven
Put in the oven and bake for about 30 minutes until golden.
Serve warm or cold with ice cream or cream -I was on a diet that day and did not want to add either though it would have been a lot nicer with it!
Served pear and ricotta strudel with a skinny flat white coffee