Saturday, August 1, 2009

Blackberry and Apple Strudel ~ 2pt (not Core)

Serves: 16 individual strudels, scale up and down as needed

Difficulty: Easy


  • 500g frozen blackberries (or other berry), defrosted.
    Reserve some if doing the custard side
  • 1 can Ardmona pie apples (Or make your own dryish stewed apples)
  • 250g tub extra light ricotta (perfect Italiano)
  • 16 sheets filo
  • Few sprinkles of cinnamon
  • 4 tsp arrowroot or cornflour (optional - makes it thicker)
  • 16 tsp of raw sugar (the chunky "cafe" style granules - adds an unexpected crunch in the creaminess)
  • Spray oil
  • 50g Slivered almonds

Mix fruit, ricotta, cinnamon and thickener together to form filling
Get first sheet of filo, spray half lightly with oil, fold in half, smooth over and repeat so it's folded in quarters.
Add almost 1tsp of sugar, followed by 1/3 cup of the fruit mix.
Fold filo over topping, fold in edges, squeezing shut and roll up
Put on tray with join downwards.

Spray tops very lightly with oil
Sprinkle with a few slivers of almonds and a few sugar crystals
Bake 180*C for 15 mins until lightly brown

Caution - Filling is hot

Each filo is 2 pts

Note - the pastries should be prepared and baked without huge delay. If allowed to sit more than about half an hour, the wet filling may make the pastry soft and leak out of seams when it bakes.

The custard side:

Pour 100ml of Lite Pouring Custard into a little bowl or ramekin (I used Dairy Farmers Lite Pouring Custard)
Top with a few drained berries.
Get a teaspoon and collect about 1/8 tsp of berry juice.
Touch to side of bowl to get the lovely ring.
Can sprinkle with cinnamon

The side is an extra 1 pt each. Very impressive when entertaining

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