Ricotta Strudel
(Strudel di Ricotta)
Ingredients:
1 oz (25 grams) raisins
2 oz (50 grams) unsalted butter, plus extra for greasing
9 oz (250 grams) puff pastry dough, thawed if frozen
Plain flour, for dusting
1 lb and 2 oz (500 grams) ricotta cheese
3 and 1/2 oz (100 grams) caster (or superfine) sugar
1 egg
1 egg yolk
Rind of 1 lemon, grated
1 tablespoon melted butter
Directions:
Place the raisins in a bowl, add warm water to cover and leave to soak tor 15 minutes, then drain and squeeze out.
Preheat the oven to 220°C (425°F) Gas Mark 7.
Grease a baking sheet with butter.
Roll out the pastry into a very thin rectangle on a lightly floured surface.
Beat the ricotta in a bowl until smooth, then stir in the raisins, sugar, butter, egg, egg yolk and lemon rind.
Spoon the mixture on to one half of the pastry, roll up and seal the ends.
Brush with the melted butter, place on the prepared baking sheet and bake for about 1 hour. Serves 4.