- Vegetable oil, to grease
- 300g fresh ricotta
- 80g sultanas
- 2 tablespoons caster sugar
- 1 tablespoon finely grated lemon rind
- 1/2 teaspoon ground nutmeg
- 4 sheets filo pastry
- 20g butter, melted
- 1/2 teaspoon caster sugar, extra
- Thickened cream, whipped, to serve
- Ground nutmeg, extra, to sprinkle
Preheat oven to 200C. Brush a baking tray with vegetable oil to lightly grease.
Place the ricotta, sultanas, sugar, lemon rind and nutmeg in a medium bowl and stir until well combined.
Place the filo pastry on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet lightly with a little melted butter. Top with another filo sheet and brush lightly with melted butter. Continue layering with the remaining filo sheets. Spoon the ricotta mixture along 1 of the short edges of the filo stack. Fold in the ends and roll up firmly to enclose the filling. Place on the prepared tray. Brush with any remaining melted butter and sprinkle with the extra sugar.
Bake in preheated oven for 20 minutes or until light golden. Set aside for 5 minutes to cool slightly. Cut strudel diagonally into slices. Place on serving plates and serve with whipped cream sprinkled with nutmeg, if desired.