for 12 pieces

Strudel dough

1 parcel	strudel pastry (approx. 120 g)
30 g	butter, melted

Filling

250 g	ricotta
150 g	plain greek yoghurt
3	eggs
100 g	sugar
3 tbsp	birnel (pear syrup)
1 tbsp	Maizena cornflour
1	organic lemon, grated zest and the juice

How it's done

Strudel dough

Carefully separate the pastry sheets, brush with butter, place one on top of the other slightly staggered. Place the pastry in the prepared tin so that the edges of the pastry are above the edges of the tin.

Filling

Using the whisk on a hand mixer, whisk the ricotta in a bowl along with all the other ingredients up to and including the lemon juice. Spread the mixture over the strudel pastry, fold in the overlapping pastry edges a little.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove and leave to cool in the tin.

Show complete recipe