Strudel di ricotta e uvetta

pier

Preparation time

30 minuti

Difficulty

Facile

Cooking time

30 minuti

Servings

6

Riposo

2 ore

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Gusta lo strudel di ricotta e uvetta, dolce tradizionale con pasta sfoglia croccante e un ripieno cremoso e delicato. Perfetto per una merenda o un dessert genuino.

Ingredients

• Whole milk
  1 L
• Puff pastry
  220 g
• Powdered sugar
  70 g
• Raisins
  60 g
• Fine salt
  1 teaspoon
• Apple cider vinegar
  1 tablespoon
• Eggs
  1 u (60 g)
• Lemon
  1 u (85 g)

Procedure

0. We heat the milk to a temperature of 90°C

1. Add a spoonful of lemon juice, a spoonful and a half of apple cider vinegar, a teaspoon of fine salt and leave on the heat for another two minutes, stirring a little.

2. Turn off the heat and cover the saucepan for about 15 minutes. Scoop out the curd that begins to rise to the surface and pour it into a sieve set over a bowl to catch the whey. Let the curd drain for a few seconds and then transfer it to a ricotta cheesecloth.

3. Let's let our homemade ricotta firm up in the fridge for a couple of hours

4. Strain the ricotta's liquid and mix it with the icing sugar and raisins.

5. Unroll the puff pastry on its special paper, prick the dough lightly with the prongs of a fork, pour the ricotta filling over half of the pastry and roll it up to form a strudel; trim any excess pastry.

6. Brush the surface of the cake with the lightly beaten egg.

7. Bake in a preheated oven at 200°C (400°F) for about 20 minutes, checking regularly. The ricotta strudel should be golden brown.

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Creation date Feb 24, 2025

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