Apple & cherry ricotta strudel
  • Servings: 8
  • 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
  1. Preheat oven to 220°C. Mix ricotta and cinnamon until well combined. Fold the apple and cherries through the mixture.
  2. 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.