Apple and ricotta strudel
3
Points®
Total time: 1 hr 15 min • Prep: 25 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
With flaky pastry and spices this apple strudel ticks all the right boxes.
Ingredients
Apple, granny smith, unpeeled, fresh
700 g, (approx 4 apples)
Granulated stevia sweetener
4 tsp, (1 tbs)
Sultanas
1 tbs
Reduced-fat ricotta cheese
1 cup(s), (240g)
Ground cinnamon
½ tsp
Ground ginger
½ tsp
Ground nutmeg
½ tsp
Filo pastry
6 sheet(s)
Icing sugar
½ tsp
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat oven to 190°C or 170° fan-forced. Line a baking tray with baking paper. Cut each apple into 12 wedges. Place apple, half the sweetener and ¼ cup (60ml) water in a deep frying pan and bring to the boil over medium heat. Reduce heat and simmer, covered, for 10 minutes or until apples are tender. Add sultanas. Transfer apple mixture to a plate and set aside to cool completely. Drain any excess liquid.
2
Combine ricotta, cinnamon, ginger, nutmeg and remaining sweetener in a small bowl. Lay 1 filo sheet on a flat surface and lightly spray with oil. Top with another filo sheet and lightly spray with oil. Repeat with remaining filo sheets to make a stack. Spoon a 10cm-wide pile of ricotta mixture along 1 short end of pastry stack, leaving a 6cm border at both long ends.
3
Top ricotta mixture with apple mixture. Fold in sides, then roll to enclose filling. Place strudel, seam-side down, on prepared tray and lightly spray with oil. Bake for 35 minutes or until golden. Serve dusted with icing sugar.
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