Easy Ricotta Blueberry Strudel
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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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
Description
This strudel begins with draining ricotta cheese to remove excess moisture, then blending it with powdered sugar and lemon zest to create a creamy, slightly sweet filling with citrus brightness. The filling is placed in the center of rolled puff pastry, topped with blueberries, and enclosed with decorative cuts on the pastry edges that fold over the filling.
The assembled pastry is brushed with an egg wash or milk and sprinkled with sugar for a crisp, golden crust after baking at 375°F for 15 to 20 minutes. Once cooled, it can be dusted with powdered sugar. The flaky pastry contrasts with the creamy, fruity filling, creating a textured and flavorful dessert.
The strudel can be served at room temperature and pairs well with coffee or tea. Variations include substituting blueberries with blackberries, raspberries, or mulberries.
Leftovers store well covered in the refrigerator for 2 to 3 days and can be reheated before serving. The unbaked strudel can be frozen and baked directly from frozen with additional baking time, maintaining quality for up to 2 to 3 weeks.
Ingredients
- 1 roll puff pastry
- 1 cup ricotta cheese
- 2-3 tablespoons powdered sugar
- 1 tablespoon lemon zest, about 1 lemon
- 1 cup blueberries fresh or frozen
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
- Strudel can be frozen before baking; freeze wrapped on a cookie sheet, then store airtight for up to 2-3 weeks.
- Leftovers keep refrigerated for 2-3 days; reheat to enjoy warm.
- Use blackberries, raspberries, or mulberries as alternative fillings.
- Do not bake above 400°F to avoid overbrowning the pastry.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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