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.