Christmas Pudding Strudel

By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

  • 250g ricotta cheese
  • Black pepper
  • Zest of 1 orange
  • 250g leftover Christmas pudding, crumbled
  • 3 large sheets of filo pastry
  • 25g melted butter
  • Ground cinnamon
  • Brown sugar
  • Vanilla ice cream, custard or cream to serve

Instructions

  1. In a bowl mix together the cheese, black pepper, orange zest, and crumbled Christmas pudding.
  2. Lay out the sheets of filo pastry, brush each sheet with melted butter and place on top of each other. Spread the filling at one end of the filo square.
  3. Fold one end of pastry over the mixture and continue rolling, tucking each end to create a seal, until you have a tight filo parcel log.
  4. Brush the top with butter and sprinkle with a little cinnamon and brown sugar.
  5. Bake at 200°C (400°F) mark 6 for about 25 minutes or until golden brown and crispy on the base. Serve in slices with cream, vanilla ice cream or warm custard.
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Comments on this recipe

  • J

    This was so easy to make - and lovely eaten both hot with cream or custard, or cold as a sort of fancy 'mince-pie'

    Posted on 08 Jan 2009 at 19:33

Comments on this recipe