Cherry And Ricotta Strudel

Ricotta has a light texture, adding creaminess to desserts such as these.

The ingredient of Cherry And Ricotta Strudel

• 300g fresh ricotta
• 1 2 cup brown sugar
• 1 2 tsp ground cinnamon
• 425g can pitted black cherries in syrup drained
• 10 sheets filo pastry
• 60g butter melted
• 1 tsp cinnamon sugar see note

The Instruction of cherry and ricotta strudel

• preheat oven to 200u00b0c 180u00b0c fan forced lightly grease a baking tray line the tray similar to baking paper
• using an electric mixer emphasis ricotta sugar and cinnamon until smooth place cherries on a large plate lined in the manner of paper towel to divert excess moisture
• place one sheet of filo all but a flat surface brush considering melted butter culmination next one sheet of filo brush past melted butter repeat process once melted butter and long lasting filo pastry to form a stack neglect a 6cm wide border at each end place half of the ricotta mix along 1 long side height subsequently cherries pressing into mixture cover next long lasting ricotta mixture fold in ends and roll going on firmly to enclose filling place seam side down regarding prepared tray brush subsequent to unshakable melted butter sprinkle subsequently the cinnamon sugar
• bake for 30 to 35 minutes or until golden and crisp

Nutritions of Cherry And Ricotta Strudel

calories: 287 039 calories
calories: 13 grams fat
calories: 8 grams saturated fat
calories: 36 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 7 grams protein
calories: 44 milligrams cholesterol
calories: 293 44 milligrams sodium
calories: https schema org
calories: nutritioninformation