for 8 pieces

Filling

500 g	blue and white grapes, cut in half
250 g	ricotta
1	organic lemon, use just half of grated zest
90 g	ground almonds
3 tbsp	sugar

To shape & bake the strudel

1 parcel	strudel pastry, Betty Bossi, 60 g
50 g	butter, melted, left to cool

Vanilla custard

5 dl	milk
½ tsp	bourbon vanilla powder
2 tbsp	sugar
½ tbsp	Maizena cornflour
1	fresh egg

How it's done

Filling

Mix all the ingredients in a bowl.

To shape & bake the strudel

Remove the pastry from the fridge shortly before use, carefully separate the pastry sheets and place on a damp tea towel. Brush each one with a little butter and stack the sheets on top of each other. Spread the filling on top, leaving approx. 2 cm free around the edges. Roll up the strudel, place it seam-side down on a baking tray lined with baking paper, brush with butter.

Bake for approx. 45 mins. in the centre of an oven preheated to 200°C, brushing several times with the remainder of the butter. Serve cool.

Vanilla custard

Using a whisk, combine the milk and remaining ingredients and bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and stir for a further 2 mins. Pour the custard through a sieve into a sauce boat and serve warm with the strudel.

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