Cakes and Pastries Recipes - Ricotta and Raisin Strudel Recipe

Ingredients

Serves 6:

• 7 oz flour

• 3 1/2 oz crystal sugar

• 2 3/4 oz butter

• 1 tablespoon olive oil

• 1 egg

• 1 packet of baking powder

• Juice of 1/2 lemon

• 1 pinch of salt

• 1 piece of orange or lemon zest

• 1 lump sugar

• 1/2 tablespoon oil

• 2 tbsp confectioners' sugar

Icing:

• 1 egg

• 2 3/4 oz crystal sugar

• 7 oz ricotta

• 3 1/2 oz raisins Zest of 1 orange or lemon

• 1 lump of sugar

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Method:

1. Mix 6 1/3 oz (180 g) of flour with the crystal sugar, 1 3/4 oz (50 g) of butter cut into pieces, the oil, egg, yeast, lemon juice, and salt. Rub the orange or lemon zest against the sugar lump, crush, and combine. Roll out a thin layer of dough on a lightly floured dishcloth.

2. Prepare the icing: separate the egg whites from the yolks. Beat the crystal sugar with the yolks. Add this mixture to the ricotta. Add the raisins. Rub the orange or lemon zest against the lump sugar; crush, and combine. Whisk the whites to stiff peaks, folding into the mixture.

3. Preheat the oven to 350° F/175° C.

4. Spread the filling on the dough and roll it up in the same way as for a rolled cake.

5. Place the strudel on a greased sheet and bake for 1 h.

6. Take the strudel out of the oven, dust it with confectioners' sugar, and let it cool.