• Apple, ricotta and black cherry strudel


    • 200g ricotta cheese
    • 2ml ground cinnamon + extra,
    • to serve
    • 1 red apple, peeled,
    • cored and coarsely chopped
    • 125ml (½ cup) canned pitted black
    • cherries, drained
    • 5 sheets phyllo pastry
    • 60ml (¼ cup) melted butter
    • icing sugar, to serve, if desired



    Preheat the oven to 220°C. Grease and line a baking tray.


    Mix the ricotta and cinnamon until well combined. Fold the apple and cherries through the mixture.


    Brush a sheet of phyllo with melted butter. Top with another sheet. Continue layering with remaining phyllo.


    Spoon the ricotta mixture along the short edge of the phyllo, leaving a 4cm border. Fold in the sides and roll up to form a log.


    Transfer to a baking tray. Brush with melted butter and bake until golden, about 15 minutes. 6 Serve warm or cold sprinkled with ground cinnamon or icing sugar.