Apple and ricotta strudel
Apple, granny smith, unpeeled, fresh
700 g, (approx 4 apples)
granulated stevia sweetener
4 tsp, (1 tbs)
reduced-fat ricotta cheese
1 cup(s), (240g)
uncooked filo pastry
3 x 3 second spray(s)
- 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.
- 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.
- 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.