Thursday, 17 March 2011

In the making of ….


Polly Eltes

…..a delicious apple and ricotta  strudel ,  can be served it with  whipped cream or ice cream….

and now over to my friend Chiara of La Voglia Matta … for  details



1 roll pastry
100 gr. sugar
100 gr. butter
2 eggs
300 gr. ricotta
3 apples
50 gr. sultanas
30 gr. Pine nut
little rum
the zest of 1 lemon
1 egg yolk to brush the strudel


Blend well with electric whips the soft butter with the sugar and egg yolks (keep the whites), until obtaining a cream; incorporate the raisins soaked in rum, pine nuts, grated lemon and ricotta passed through a sieve. Finally, embed the whites mounted to snow. Roll out the dough, spread the cream cheese and, above, apples cut into tiny pieces, sprinkle with a little cinnamon; roll the dough and brush with egg yolk and put it in the oven at 180-200 ° C for approximately 30 minutes.


Anonymous said...

Mmmmm so tastey! W. the antiques lovers

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