June 18, 2006

A Strudel for a beautiful Sunday!

I know... I know...you are probably wondering why am I still cooking when I should be STUDYing! Well, actually...I have been studying; for a few of hours and I still have a couple of days before my paper. I got a little distracted by the great weather outside. People were lawn bowling at the park in the sunshine and I was locked up inside. I needed some cheering up and decided to take a small break and bake something simple and quick. I went straight back to the books after....HONEST! *grin* hehe.
I was craving for a piping hot strudel! With bright fleshy peaches and creamy smooth ricotta filling! The idea had me salivating!
1 large cup canned peaches diced
1 cup smooth ricotta cheese
1/2 cup sultanas
1/4 cup castor sugar
1/4 cup brown sugar
1/2 cup almond meal

1 tsp vanilla essence
1 tsp ground nutmeg
1 tsp ground cinnamon

Mix everything in a large bowl and set aside.
Lay out 6 large sheets of ready made filo pastry. Spread melted butter in between each layer and lay flat onto baking sheet. Spoon ricotta mixture evenly in the middle and fold the sides into the middle to hold the filling. Shape it to form a long envelope. Place seam side down and bake in 180degree oven for 25-30 minutes of until top of pastry is golden and gleaming. Remove from oven and dust with icing sugar and cinnamon. Serve hot in individual slices!


swee said...

guess what! I was just thinking of an Apple Strudel... *slurps* I see that u use alot of ricotta cheese in your cooking eh?

Su-Yin said...

yes swee. Ricotta is kinda like a staple in the house. I buy ricotta every other week and leave it in the fridge. It lasts fairly long and I can use is for both savoury and sweet food. It's a useful ingrdient to have around. Everytime it's almost going bad; i just cook something with it to finish it up. This was the leftover I had from the cheesecake a couple of days ago. I throw in a scoop or two into my omeletes as well. It's a healthier option as compared to cream; and it's has less fat content as opposed to other types of cheese as well.

swee said...

oh cool, ricotta is not as easy to find here compared to cream cheese or cheddar, oh u know what I mean..

Su-Yin said...

Yea ...definately, it's Malaysia :) we Love our local ethnic cuisine! haha

Jacelyn said...

Hi... did you overlap the 6 filo pastry to make one single strudel or it's 6 individual strudel?

Su-Yin said...

Hey Jacelyn,
sorry about not being clear enough with my recipe. It was 6filo sheets stacked on top of each other to make a thick layer, and then wrapped into one large strudel. This gives the strudel a nice thick layer flaky pastry crust.

strawberry said...

Wow, wonderful blog :)
I wonder how you create that lovly i cing sugar pattern on top of your piping hot strudel...

Su-Yin said...

While I was waiting for the strudel in the oven; I drew a design onto wax paper and cut out a stencil design. I first dusted the strudel with icing sugar...and then layed the stencil on top and sprinkled on dashes of ground cinnamon.Removed the stencil gently and taadah! haha...it's pretty simple to do on your own. Works well with cakes and cookies too!