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Pear and Ricotta Strudel

by Lucy (follow)
Turn off the TV and tune into your own imagination. Enjoy each moment, allowing your creativity to unfold in the kitchen, craft space or in nature.
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This Pear And Ricotta Strudel is easy to prepare and a sure crowd pleaser. Pears are in abundance at the moment, so we stewed a whole bunch - some went into a delicious Pear Crumble and some went into this strudel. You can use any variety of fresh pear (or tinned pears will work fine too) and the fillo is available in any frozen section of the supermarket.

Pear and Ricotta Strudel

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Makes: 6-8 servings

Some ingredients for strudel

1 cup fresh ricotta
1 cup stewed pears (or 1 tin)
1/2 cup sultanas
1/2 cup almond meal
2 tablespoons caster sugar
8 sheets fillo pastry
1 tablespoon butter - melted butter
1/2 teaspoon cinnamon
1 tablespoon icing sugar - for dusting

Stew 1 cup of fresh pears (or open and drain 1 tin), add the almond meal, caster sugar and sultanas. Mix together well.

Lay out one sheet of fillo pastry, then brush it with melted butter before laying out the other sheets one by one neatly on top.

Place the pears and ricotta on the fillo

Spoon your pear mixture along one edge of the fillo square, leaving space at either end to tuck the edges in.

Spoon your fresh ricotta on top of the stewed pears.

Roll the pastry into a log

Tuck the edges of the pastry in.

Tightly roll the fillo mixture into a "log" shape - a bit like wrapping a present.

Brush the top with any leftover melted butter.

Place your strudel seam side down onto a lined baking tray.

Bake in a moderate oven for approximately 40 minutes or until the pastry turns a light golden brown.

Sprinkle with icing sugar and cinnamon.

Slice across the strudel and serve warm or hot, with a dollop of cream or ice cream. Enjoy.

Serve with a dollop of cream

I like this Recipe - 12
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