Cherry Ricotta Strudel

Ingredients

5 sheets Filo Pastry
45g Butter, melted
3 Tablespoons, CSR Raw Sugar
150g Ricotta Cheese
3 Tablespoons Cream
425g canned pitted cherries, drained

Method

1 : Preheat oven 220 degrees celcius.
2 : Brush one sheet of filo pastry with butter and sprinkle on a small amount of CSR Raw Sugar. Place another sheet on
top and repeat the process, continuing with remaining pastry sheets and sugar. Reserve a little sugar.
3 : Combine ricotta and cream and spoon onto one end of the pastry sheets to form a rectangle about 10cm x 5cm.
Spoon the cherries onto the cheese mixture. Roll up Pastry, tucking in the ends as you go. Brush the last edge of the
pastry with a little butter to secure it.
4 : Brush the top with remaining butter and sprinkle with the reserved CSR Raw Sugar. Bake for 10 Minutes, or until
pastry is golden brown.

Raw Sugar

Ingredients: cane sugar

This natural granulated sugar (golden in colour, and honey like in taste) is mainly used as a sweetener for coffee, or in baking and cooking where it improves the flavour and colour of the end result. It is especially used in recipes for biscuits and cakes made with less processed ingredients like oatmeal and wholemeal flours.