Strudel with ricotta
Instructions
Sift the flour on the work surface by placing a fountain, make a recess in the Center and put the egg yolk, salt and oil.
Everything worked before with a fork and then with your hands until you obtain a homogeneous paste and malleable.
Collected a ball, wrap it in a sheet of aluminum foil and let it stand for about half an hour.
After this time, roll out the dough on a clean cloth sprinkled with flour, trying to get a browse rather thin.
Prepare the filling: in a bowl, mix the ricotta cheese, well drained and sieved, sugar, eggs, zest and lemon juice, potato starch and raisins, previously put to soak in rum.
Spread the mixture on the dough, prepared to form an even layer, leaving the edges free.
Roll up the dough onto itself, with the fabric, place the strudel got on buttered oven tray and bake at 200 degrees for 40 minutes.
Spread the strudel still hot the rest of butter, melted and filtered, sprinkle with icing sugar and serve cut into slices.
Ingredients and dosing for 6 persons
- For the dough:
- 170 g of flour
- 1 egg yolk
- 1/4 teaspoon of salt
- 2 cl of olive oil
- 140 g of butter
- Powdered sugar for garnish
- For the filling:
- 500 g of ricotta
- 120 g of sugar
- 2 eggs
- 1/2 lemon (zest and juice)
- 1 tablespoon of potato starch
- 40 g of sultanas
- Cl = 2 = Rum