Pear and Ricotta Strudel

On Monday, June 24th, 2013

  • Cooking time: Less than 60 minutes
  • Serves: 6
  • Type: Cake


  • 825g can pear slices or halves, drained, roughly chopped
  • 250g tub smooth ricotta
  • 1⁄2 cup sultanas
  • 1⁄2 cup chopped walnuts
  • Grated zest and juice of 1 small lemon
  • 11⁄3 cups fresh breadcrumbs
  • 6 sheets chilled Antoniou Fillo pastry
  • Light olive oil cooking spray
  • Icing sugar, for dusting
  • Ice-cream or cream, to serve (optional)

Preparation method

1. Preheat oven to 190°C/170°C fan forced. Line a baking tray with baking paper. Place pear, ricotta, sultanas, nuts, lemon zest, juice and breadcrumbs in a bowl; lightly mix to combine.

2. Place 1 sheet Fillo on a flat surface; lightly spray with oil. Lay another sheet on top and spray. Repeat until all sheets are stacked.

3. Spread pear mixture along one long edge of stack, leaving a 5cm border. Fold in short ends and roll up. Place log on tray, seam side down. Cut a few diagonal slits, not quite through pastry, with a sharp knife. Sprinkle with sugar. Bake for 30 minutes until golden. Serve warm or cold with icecream or cream.

Use a food processor to crumb 1-2 slices sandwich bread for soft crumbs.

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