Strudel with Ricotta Cheese and Green Apples

Recommended wines

• Verduzzo




8 green apples · 70 g chopped hazelnuts · 100 g pine seeds · 70 g sultanas · 300 g fresh ricotta cheese · 300 g sugar · 1 small glass Sliwowitz (distillate of prunes) · 300 g Raveo biscuits · 4 egg yolks · pinch of salt ·
1000 g flaky pastry · 2 knobs butter


Peel and core the apples, brown in a pan at medium heat for 5 minutes and leave to cool;
add the crumbled ricotta cheese, hazelnuts, pine seeds, sultanas, sugar, Sliwowitz, crumbled biscuits,
egg yolks, salt; mix together and allow to stand for one hour.
In the meantime, roll out the pastry 5 mm thick and brush with beaten egg, add the filling and roll up;
place the strudel on a baking tray, prick the pastry with a fork, brush with beaten egg,
dredge with sugar and bake at 200°C for 40 minutes.
Leave to cool, cut the strudel in slice and serve.