Blueberry Ricotta Strudel Recipe 5 5 Pre heat oven to 375f 190c. place the ricotta cheese in a sieve and drain for 15 20 minutes. in a medium bowl mix the ricotta, powdered sugar and lemon zest with a whisk until creamy. place the puff pastry on a sheet of parchment paper, then roll the pastry a couple of time with a rolling pin. Step 1. roll out the puff pastry to a. 12" x 16" rectangle, approx. use 2 sheets of wax paper sprinkled lightly with flour. refrigerate until needed. add cheese and sugar to a bowl and whip. gently fold in the berries, set aside. using elbow grease or a mixer.
Easy Ricotta Blueberry Strudel Recipe An Italian In My Kitchen Instructions. pre heat oven to 375f. in a small bowl, add the ricotta cheese, powdered sugar, almond extract, and lemon zest, and mix together until smooth and creamy. lay a piece of parchment paper on a baking sheet. roll the puff pastry 3 times each way, to spread a little thinner. Preheat oven to 400f (205c). line the baking sheet with parchment paper. mix together softened cream cheese with sugar, add vanilla extract, egg and lemon zest. a pack of 1 lb. puff pastry usually comes in two sheets. carefully separate them, take one and stretch it a little using a rolling pin. In a 4 quart heavy saucepan over moderate heat, bring the blueberries, 1 4 cup sugar, cornstarch and a pinch of salt to a boil. lower the heat and simmer 3 to 4 minutes, stirring occasionally. In a medium bowl mix the ricotta, powdered sugar and lemon juice with a whisk until creamy.
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