Thursday, April 15, 2010

Cherry and Ricotta Strudel

This fabulous dish from Karen Martini via Better Homes and Gardens is the perfect autumn dessert.

Preparation time: 15 mins
Cooking time: 55 mins
Serves: 8-10


  • 500g ricotta
  • 150g caster sugar
  • Juice and zest of 1 lemon
  • 2 tsp vanilla extract
  • 1 large egg
  • 3 large egg yolks
  • 375g packet filo pastry
  • 250g unsalted butter, melted
  • 650g jar sour cherries, drained, syrup reserved
  • 1 cup frozen raspberries, thawed
  • 5 Tbsp Japanese breadcrumbs (panko)
  • Extra 1 tablespoon caster sugar
  • 100g raspberry jam
  • Double cream, to serve (optional)


1. Preheat oven to 180ºC. Line a large oven tray with baking paper. In a medium mixing bowl, combine ricotta, sugar, lemon zest and juice, vanilla, egg and egg yolks.

2. Lay a filo sheet on a clean surface and brush with butter. Lay another sheet, overlapping slightly to 1 side, so you have a rectangle about 45cm wide. Keep repeating layers, alternating from one side of rectangle to the other, brushing with butter, until all filo sheets have been used. Spread ricotta mixture on filo rectangle, leaving a 5cm border. Top with cherries and raspberries. Sprinkle over breadcrumbs.

3. Roll up strudel from one short end to the other, tucking in filo edges as you go. Transfer roll to prepared tray and score top. Brush roll with remaining butter and sprinkle over extra sugar. Bake for 55 minutes. Remove strudel from oven and stand for 20 minutes, before serving.

4. To make sauce, put reserved cherry syrup and jam in a small pan. Bring to the boil and reduce liquid by two-thirds. Remove from heat and cool. Serve strudel with cooled sauce and a dollop of double cream, if desired.

Author: Karen Martini
Stylist: Georgina Dolling
Photographer: Joe Filshie
Visit Better Homes and Gardens


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