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The strudel can also be frozen before baking. Wrap it in plastic wrap and place on a cookie sheet, place it in the freezer for a few hours or until firm and frozen. Then place the wrapped strudel in an airtight freezer container or bag, place again in the freezer. It will keep for up to 2-3 weeks. Bake it straight from the freezer, although it will need a bit more time baking.
If you are a lover of blueberries like us then I think you will also enjoy these Blueberry Streusel muffins or a delicious Blueberry Loaf or even a Lemon blueberry scone for breakfast!
Whether you’re hosting a dinner party, celebrating a special occasion, or just looking for a sweet treat to enjoy with your family, blueberry strudel made with ricotta is a perfect choice. It’s easy to make, versatile, and delicious, and is sure to impress anyone who tries it. So why not give it a try today? I hope you enjoy it as much as we did! Enjoy.
Easy Ricotta Blueberry Strudel
This Blueberry Strudel is a delicious and easy-to-make dessert that’s perfect for any occasion. This classic pastry is sure to be a hit with anyone who loves sweet treats.
PREP TIME 15 mins
COOK TIME 20 mins
TOTAL TIME 35 mins
COURSE Dessert, Snack
CUISINE American/Italian
SERVINGS 8 servings
CALORIES 73 kcal
EQUIPMENT 1 baking sheet
large bowl
INGREDIENTS
1 roll Puff pastry
1 cup ricotta cheese
2-3 tablespoons powdered sugar
1 tablespoon lemon zest (about 1 lemon)
1 cup fresh or frozen blueberries
EXTRAS
1 large egg
1-2 tablespoons water
1-2 tablespoons milk
INSTRUCTIONS
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. Spread the ricotta mixture evenly down the middle, top with the blueberries.
Make cuts on the side of the dough with a sharp knife until you reach the filling. Criss cross the cut slits over the mixture. Then place it with the parchment paper on a baking sheet.
Brush the top of the pastry with an egg wash (beat together the egg and water) or milk, then sprinkle with Demerara sugar or granulated sugar. Bake in the pre-heated oven for approximately 15-20 minutes or until golden and baked.
Let the pastry cool 10 minutes on the baking pan then move to a plate to cool completely then dust with powdered sugar before serving. Enjoy!
NOTES
If you want to bake the strudel at a higher temperature, then I would advise 400F (200C), but I wouldn’t go higher than that.
You can you can substitute the blueberries with blackberries, raspberries or even mulberries.
If you happen to have leftovers, the best way to store the strudel is in the refrigerator. Be sure to wrap it well in plastic wrap or place in an air tight container. You can bring it to room temperature before serving. Any leftovers will last 2-3 days in the fridge.
The strudel can also be frozen before baking. Wrap it in plastic wrap and place on a cookie sheet, place it in the freezer for a few hours or until firm and frozen. Then place the wrapped strudel in an airtight freezer container or bag, place again in the freezer. It will keep for up to 2-3 weeks. Bake it straight from the freezer, although it will need a bit more time baking.
NUTRITION
Calories: 73kcal
Carbohydrates: 6g
Protein: 4g
Fat: 4g
Saturated Fat: 3g
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 1g
Cholesterol: 16mg
Sodium: 26mg
Potassium: 48mg
Fiber: 1g
Sugar: 4g
Vitamin A: 147IU
Vitamin C: 3mg
Calcium: 66mg
Iron: 0.2mg
KEYWORD
blueberry strudel, easy strudel recipe, ricotta blueberry strudel
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