[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 23/07/2024. See terms.
Photo of Apple and ricotta strudel by WW

Apple and ricotta strudel

Total Time
1 hr 15 min
25 min
50 min
With flaky pastry and spices this apple strudel ticks all the right boxes.


Apple, granny smith, unpeeled, fresh

700 g, (approx 4 apples)

Granulated stevia sweetener

4 tsp, (1 tbs)


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)


  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.


TIPS: You will need about 4 apples for this recipe. You can use pears instead of apples. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or enjoy cold.