Apple, ricotta and black cherry strudel

February 25, 2013 (Last Updated: January 11, 2019)

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.


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