Apple & cherry ricotta strudel
200g reduced-fat ricotta
1/4 tsp ground cinnamon, plus extra to serve
1 red delicious apple, peeled, cored, coarsely chopped
1/2 cup drained canned pitted cherries
5 sheets filo pastry
Olive oil spray
Preheat oven to 220°C. Mix ricotta and cinnamon until well combined. Fold the apple and cherries through the mixture.
Spray a sheet of filo with oil. Top with another sheet. Continue layering with remaining filo. Place the ricotta mixture along the short edge of the filo, leaving a 4cm border. Fold in the sides and roll up to form a log. Transfer to a lined baking tray. Spray with oil. Bake 15 minutes or until golden. Dust with cinnamon.