Imagine a delicate, golden-brown pastry that reveals a creamy, sweet ricotta filling with every slice - this Italian Ricotta Cheese Strudel is not just a dessert, it's a culinary journey that transports you straight to the sun-drenched kitchens of Italy. With its crispy phyllo layers and luscious raisin-studded ricotta center, this dessert promises to transform your ordinary meal into an extraordinary experience that will have your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 package phyllo dough
- 2 cups ricotta cheese
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup raisins
- 1/4 cup melted butter
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine ricotta cheese, sugar, and vanilla extract. Mix thoroughly until smooth and well-blended.
- Gently fold the raisins into the ricotta mixture, distributing them evenly throughout the filling.
- Carefully unroll the phyllo dough sheets and cover them with a slightly damp kitchen towel to prevent drying out.
- Take one sheet of phyllo and brush it lightly with melted butter. Layer another sheet on top and repeat the buttering process. Continue until you have 4-5 layers of phyllo.
- Spread the ricotta mixture evenly along one long edge of the layered phyllo, leaving a small border around the edges.
- Carefully roll the phyllo dough, folding in the sides to create a sealed packet, ensuring the filling is completely enclosed.
- Transfer the strudel to the prepared baking sheet, seam-side down. Brush the top with remaining melted butter.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
- Remove from oven and let cool for 10-15 minutes. Dust generously with powdered sugar before slicing.
- Cut into 8 equal portions and serve warm or at room temperature.
Tips
- Keep your phyllo dough covered with a damp towel to prevent drying and cracking
- Brush each phyllo layer gently with melted butter for maximum flakiness
- Ensure the filling is evenly spread to create a consistent texture
- Let the strudel cool slightly before cutting to help it hold its shape
- For an extra touch of elegance, serve with a small scoop of vanilla gelato or a dusting of fresh mint
- Store any leftovers in an airtight container in the refrigerator and reheat gently in the oven to maintain crispness
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
