recipes
Sweet pumpkin and ricotta strudels
Serves:
Ingredients
- 400g cooked mashed pumpkin
- 1 tub ricotta cheese (Galbani)
- 75g soft brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger and nutmeg
- 15 crushed Amaretti biscuits
- Filo pastry
- Melted butter
- 2 tbsp sugar
- Chopped walnuts
- Walnuts syrup
- Whipped cream (Benna)
- 400g cooked mashed pumpkin
- 1 tub ricotta cheese (Galbani)
- 75g soft brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger and nutmeg
- 15 crushed Amaretti biscuits
- Filo pastry
- Melted butter
- 2 tbsp sugar
- Chopped walnuts
- Walnuts syrup
- Whipped cream (Benna)
Method
Combine together he cooked pumpkin, ricotta cheese, brown sugar, spices and Amaretti in a small bowl and set aside. Take 2 sheets of filo pastry on top of each other and brush lightly with the melted butter. Place a heaped spoon of the filling in the bottom of the pastry. Fold the sides and roll up to encase the filling. Brush again with the melted butter, sprinkle with the walnuts and sugar and place on a greased baking tray. Bake in a moderate oven until the filo is golden, approximately 15 minutes. Serve the strudels drizzled with the walnut syrup and whipped cream.|Combine together he cooked pumpkin, ricotta cheese, brown sugar, spices and Amaretti in a small bowl and set aside. Take 2 sheets of filo pastry on top of each other and brush lightly with the melted butter. Place a heaped spoon of the filling in the bottom of the pastry. Fold the sides and roll up to encase the filling. Brush again with the melted butter, sprinkle with the walnuts and sugar and place on a greased baking tray. Bake in a moderate oven until the filo is golden, approximately 15 minutes. Serve the strudels drizzled with the walnut syrup and whipped cream.
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