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Pear, Walnut and Ricotta Strudel

by Finy (follow)
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finished, pear,ricotta,walnut,strudel
Pear and ricotta strudel


This is a slightly different slant to the famous European Apple Strudel in that it uses pears instead of the traditional apples.

The flavours marry very well together and there is no added sugar in this recipe, making it healthier.

You could also cook your own pears.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 6 servings

Ingredients
820g tin pears
250g smooth ricotta
cup sultanas
cup chopped walnuts
Grated zest and juice of a small lemon
cup breadcrumbs
6 sheets filo pastry
Cooking spray
Icing sugar, for dusting
Ice cream or cream, to serve (optional)

Method
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.


finished, pear,ricotta,walnut,strudel
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.


finished, pear,ricotta,walnut,strudel
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.


finished, pear,ricotta,walnut,strudel
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.


add,sugar
Ready for the oven


Put in the oven and bake for about 30 minutes until golden.


add,sugar
Cooked strudel


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!


add,sugar
Served pear and ricotta strudel with a skinny flat white coffee


Categories
#Afternoon tea
#Dessert
#Sweets
#Cake
#Slice
#German
#Pears
#Strudel
I like this Recipe - 4
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I surprised that this recipe calls for tinned pears not fresh raw pears .
I thought would enhance the flavour rather than drained tinned pears .? ! Lee / CreativeLee
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