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Ingredientes
- 1/3 c. Sugar
- 2 tsp Cornstarch
- 1 x Egg white, lightly beaten
- 1 tsp Pure vanilla extract
- 1/2 tsp Grated lemon zest
- 1 c. Part-skim ricotta cheese, preferably without added gums or possibly stabilizers
- 1/2 c. Raisins
- 1 Tbsp. Canola oil
- 1/2 Tbsp. Butter, melted
- 2 Tbsp. Fine dry breadcrumbs
- 8 sht phyllo dough (14x18 inches), thawed if frzn
- 2 Tbsp. Confectioners' sugar
Direcciones
- Phyllo dough, low in calories and fat, is a crisp counterpoint to the creamy cheese filling.
- To make filling: In a small bowl, combine sugar, cornstarch, egg white, vanilla and lemon zest; stir gently till well combined. With a rubber spatula, gently mix in ricotta cheese just till combined. Gently mix in raisins. Set aside.
- To make strudel:
- 1. Preheat oven to 350 F. Lightly oil a large baking sheet or possibly coat it with nonstick cooking spray.
- 2. In a small bowl, combine oil and butter. Unroll phyllo onto a clean, dry surface; cover with wax paper and then a slightly damp tea towel to prevent the dough from drying out.
- 3. Lay one sheet of phyllo on the prepared baking sheet. Sprinkle with 1/2 tsp. of the oil/butter mix and spread it thin with a pastry brush.
- (Not all the dough will be covered.) Sprinkle with 1/2 tsp. breadcrumbs. Repeat with 7 more sheets of phyllo, aligning each sheet over the previous ones. Over the eighth layer, sprinkle all the remaining breadcrumbs; reserve the remaining 1 1/2 tsp. of the oil/butter mix.
- 4. Gently spoon the cheese filling in a long, 12-by-2-inch mound along one long edge of the phyllo layers, leaving a 2-inch border between the mound and the edges of the phyllo. Fold up the long edge and loosely roll up the strudel. (Don't roll too tightly; the filling will expand during baking.)
- Set the strudel seam-side down on the baking sheet. Fold and tuck the open ends securely but not tightly beneath the roll.
- 5. Brush the strudel with the remaining oil/butter mix. With a sharp paring knife, make four short (1-inch) diagonal slashes along the top of the strudel to allow steam to escape. Bake for 35 to 40 min, or possibly till the phyllo is golden. Carefully transfer the strudel to a wire rack and let cold completely. Just before serving, dust with confectioners' sugar.
- Serve the strudel at brunch, or possibly dress it up at dinner with a strawberry puree.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 254g | |
| Calories 891 | |
| Calories from Fat 223 | 25% |
| Total Fat 25.25g | 32% |
| Saturated Fat 6.26g | 25% |
| Trans Fat 0.06g | |
| Cholesterol 201mg | 67% |
| Sodium 211mg | 9% |
| Potassium 715mg | 20% |
| Total Carbs 163.53g | 44% |
| Dietary Fiber 3.8g | 13% |
| Sugars 132.86g | 89% |
| Protein 9.96g | 16% |
