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Archive for November 27th, 2017

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:

  1. Preheat the oven to 350° F (177° C).
  2. Line a baking sheet with parchment paper.
  3. Combine the ricotta, yogurt, raisins, lemon zest, sugar, vanilla, egg and salt and mix well. Set into the refrigerator whilst preparing the apples.
  4. Combine the apples, lemon zest and juice, brown sugar, cinnamon, 15 g almond flour and mix well.
  5. 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.
  6. 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.
  7. Brush each roll with the remaining melted butter and bake until golden, about 30-40 minutes.
  8. Serve warm sprinkled with icing sugar.

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