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Recipe

Pear and ricotta strudels

Sep 29, 2012 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Pear and ricotta strudels
  • 8 sheets filo pastry
  • 200 gram low-fat ricotta cheese
  • 2 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 400 gram can pear halves, drained, sliced
  • icing sugar, low-fat custard to serve

Method

Pear and ricotta strudels
  • 1
    Preheat oven to moderate, 180°C. Lightly spray a baking tray with oil.
  • 2
    Working with 2 sheets of filo pastry at a time, fold in half and spray with oil.
  • 3
    In a bowl, combine ricotta cheese, brown sugar and cinnamon. Place an equal amount along one end of each piece of pastry, leaving a 2cm border.
  • 4
    Top mixture with an equal amount of pear. Fold the end over filling, then fold in sides. Roll up to form a parcel.
  • 5
    Arrange pastries on prepared tray. Bake for 15-20 minutes until pastry is golden and crisp. Serve dusted with a little icing sugar and low-fat custard.

Notes

Other canned fruit of choice can be used. Make sure it is well drained on a paper towel.

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