JT and I have been on a huge adventure. I’ll let you in on it next week. But just before, a dear friend’s daughter flew in from Vancouver and we invited the family over for tea and strudel and this is what I made.
Apple & Cheese Strudel
A KitchenInspirations Original Recipe
Make 3 medium-sized strudels (about 30 cm or 12″ long)
To print recipe, please click here.
Ingredients:
- 260 g ricotta
- 100 g Icelandic or Greek yogurt
- 35 g raisins
- zest of 1 lemon
- 25 g icing sugar
- 5 mL vanilla
- 1 egg, gently whisked
- pinch of salt
- 4 (~550 g) apples, peeled, cored and finely diced
- zest and juice of 1/2 a lemon
- 20 g brown sugar
- 5 g cinnamon
- 50 g almond flour, divided
- 9 sheets of phyllo pastry
- 45 g butter, melted
- Icing sugar for garnish
Directions:
- Preheat the oven to 350° F (177° C).
- Line a baking sheet with parchment paper.
- Combine the ricotta, yogurt, raisins, lemon zest, sugar, vanilla, egg and salt and mix well. Set into the refrigerator whilst preparing the apples.
- Combine the apples, lemon zest and juice, brown sugar, cinnamon, 15 g almond flour and mix well.
- Prepare 3 sheets of phyllo pastry by brushing each sheet with the melted butter and sprinkling with almond flour, set aside. Continue with remaining 6, making stacks of three sheets.
- Pour 1/3 the ricotta mixture into the centre of each stack of prepared phyllo and top with 1/3 of the apple mixture. Turn in the ends and roll tightly.
- Brush each roll with the remaining melted butter and bake until golden, about 30-40 minutes.
- Serve warm sprinkled with icing sugar.