Apple Ricotta Strudel

What you need:

1 Puff Pastry Sheet

1 big Apple, sliced

1 teaspoon Cinnamon

5 TB sugar

1 Lemon

1/2 Cup Ricotta Cheese

Three components.

1. The dough. Let defrost – and roll smooth. Leaving the middle part intact, cut diagonal strips, an even amount on each side so you braid the top over the filling.

2. The apples. Peel, core and slice apple into thin pieces. Toss in 1 TB of sugar, cinnamon and the juice of 1 lemon. Save the lemon to zest in the ricotta.

3. The ricotta. In a bowl, mix the ricotta, lemon zest, 4 TB sugar.

Place the ricotta down the center of the cut dough, the apples on top, and any remaining ricotta. Braid the pieces starting from the top, allowing them to naturally cover each other.

Bake for 20 minutes at 350 degrees.

Optional: Sugar Glaze

You can top the entire warm pastry with a glaze. In a bowl mix 3/4 cup powdered sugar with 1 TB water until it becomes a liquid. Drizzle over pastry after it comes out of the oven.


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