Blueberry & Ricotta Strudel - Cuisine Magazine - From New Zealand to the World
This simple strudel is not too sweet and is also great with other berries. Don’t be tempted to add more liquid to the blueberries otherwise it can rupture the p
Ingredients
- 200g fresh blueberries or frozen blueberries, defrosted
- 3 tablespoons sugar
- 1 tablespoon orange juice
- 4 tablespoons cornflour
- 250g ricotta
- 1 egg yolk
- 6 tablespoons (approx 45g) icing sugar
- zest of 1 orange
- 1 tablespoon caster sugar, plus a little extra
- 9 sheets filo pastry
- 70g butter, melted
- 4 tablespoons ground almonds
- 3 tablespoons flaked almonds
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