Easy Ricotta Blueberry Strudel
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
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Servings
8 servings
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Calories
73 kcal
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Cuisine
Italian-American Fussion
Easy Ricotta Blueberry Strudel
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This Blueberry Strudel is a delicious and easy-to-make dessert that’s perfect for any occasion. This classic pastry is sure to be a hit with anyone who loves sweet treats.
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Ingredients
- 1 roll puff pastry
- 1 cup ricotta cheese
- 2-3 tablespoons powdered sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 1 cup fresh or frozen blueberries
EXTRAS
- 1 large egg
- 1-2 tablespoons water
- 1-2 tablespoons milk
Instructions
- Pre-heat oven to 375F / 190C.
- Place the ricotta cheese in a sieve and drain for 15-20 minutes.
- In a medium bowl mix the ricotta, powdered sugar and lemon zest with a whisk until creamy.
- Place the puff pastry on a sheet of parchment paper, then roll the pastry a couple of time with a rolling pin. Spread the ricotta mixture evenly down the middle, top with the blueberries.
- Make cuts on the side of the dough with a sharp knife until you reach the filling. Criss cross the cut slits over the mixture. Then place it with the parchment paper on a baking sheet.
- Brush the top of the pastry with an egg wash (beat together the egg and water) or milk, then sprinkle with Demerara sugar or granulated sugar. Bake in the pre-heated oven for approximately 15-20 minutes or until golden and baked.
- Let the pastry cool 10 minutes on the baking pan then move to a plate to cool completely then dust with powdered sugar before serving. Enjoy!
Notes
- If you want to bake the strudel at a higher temperature, then I would advise 400F (200C), but I wouldn’t go higher than that.
- You can you can substitute the blueberries with blackberries, raspberries or even mulberries.
- If you happen to have leftovers, the best way to store the strudel is in the refrigerator. Be sure to wrap it well in plastic wrap or place in an air tight container. You can bring it to room temperature before serving. Any leftovers will last 2-3 days in the fridge.
- The strudel can also be frozen before baking. Wrap it in plastic wrap and place on a cookie sheet, place it in the freezer for a few hours or until firm and frozen. Then place the wrapped strudel in an airtight freezer container or bag, place again in the freezer. It will keep for up to 2-3 weeks. Bake it straight from the freezer, although it will need a bit more time baking.
Nutrition Information
Show Details
Calories
73kcal
(4%)
Carbohydrates
6g
(2%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Cholesterol
16mg
(5%)
Sodium
26mg
(1%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
147IU
(3%)
Vitamin C
3mg
(3%)
Calcium
66mg
(7%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 26mg | 1% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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