Easy Ricotta Blueberry Strudel

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the filling: In a mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy. Gently fold in the blueberries and lemon zest.
3. Assemble the strudel: On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Spread the ricotta mixture evenly down the center of the pastry, leaving about 1 inch on all sides. Fold the sides over the filling, then fold the top and bottom edges over to seal the filling inside. Place the strudel seam-side down on the prepared baking sheet.
4. Add the finishing touches: Brush the top of the strudel with the beaten egg to give it a beautiful golden color when baked. Use a sharp knife to make a few slits on top to allow steam to escape.
5. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
6. Cool and serve: Allow the strudel to cool for about 10 minutes. Dust with powdered sugar before slicing and serving.

Tips and Variations

• Berry Swap: Try this recipe with other berries like raspberries, strawberries, or blackberries for a different flavor profile.
• Creamy Twist: Add a tablespoon of cream cheese to the ricotta mixture for an extra creamy filling.
• Citrus Zing: For more citrus flavor, add a tablespoon of fresh lemon juice to the ricotta mixture.

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the strudel in a preheated oven at 350°F (175°C) for about 10 minutes to restore its crispy texture.

Food and Drink Pairings

This Easy Ricotta Blueberry Strudel pairs wonderfully with a variety of beverages and side dishes:

• Drinks: Serve with a hot cup of coffee, a refreshing glass of iced tea, or a bubbly mimosa for a special brunch treat.
• Sides: Pair with a fresh fruit salad, a scoop of vanilla ice cream, or a dollop of whipped cream.