Summary

Ingredients

• 1 egg (s)
• 1 teaspoon, heaped with vanilla sugar
• 40 g powdered suar
• 250 g ricotta
• 40 g durum wheat semolina, very fine (semola di rano duro rimacinata, Italian pasta semolina)
• 1 lemon (s), zest and juice it
• 60 g butter
• 6 strudel dough sheets (cooling shelf)
• 2 tablespoon desiccated coconut
• 250 g blueberries, frozen
• Icing sugar for dusting

Print Recipe Pin Recipe

Instructions

1. Mix the egg, vanilla sugar and powdered sugar and beat until frothy. Add the ricotta and stir until smooth. Mix in the semolina and finely grate a little lemon zest. Squeeze the lemon and season the mixture with a little lemon juice (approx. 2 - 3 teaspoons).
2. Melt the butter.
3. Preheat the oven to 220 ° C top / bottom heat.
4. Take the strudel dough out of the package. Place two sheets of paper on top of each other and brush with the melted butter - this is how you get 3 small strudel. Sprinkle the dough with coconut flakes, leaving one edge free.
5. Carefully fold the blueberries into the ricotta mixture. Spread the filling on the front half of the dough of the three strudel sheets, leaving about 2 cm free on the sides. Fold in the side edges of the dough and carefully roll up the strudel from the topped side and place them next to each other on a baking sheet lined with baking paper. Brush with butter.
6. Bake in the oven for 10 minutes. Then reduce the heat to 200 ° C, brush the three strudel again with the remaining butter and bake for another 10 minutes - if necessary, cover with aluminum foil if the strudels brown too quickly.
7. Sprinkle the strudel with powdered sugar while it is still hot and serve. This goes well with vanilla sauce or vanilla ice cream and / or lightly whipped cream.