The Ricotta, Yogurt, and Cherry Strudel is really simple and quick to prepare, especially because the shortcrust pastry we will use is store-bought. If you have time, you can always make the shortcrust pastry by hand and maybe keep an extra batch in the freezer, ready for the next dessert. Some industrially made pastry types are quite satisfactory, and I often use them when time is really tight. One brand I usually buy is great for shortcrust, puff, and brisée pastry because they are easy to handle. If you want to know which one it is, write to me. Back to the recipe, with just a few ingredients, you will get a perfect result, and if you don’t like cherries, or if it’s out of season, feel free to use your preferred fruit, because the strudel will definitely be delicious.
For the procedure, I made a short video available on the pages of Facebook Instagram and Pinterest
If you like pastries with shortcrust, don’t miss the upcoming recipes
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 package shortcrust pastry
- 7 oz ricotta
- 2 oz Greek yogurt
- 4 tbsp powdered sugar
- 1 lbs cherries
- 1 egg
- as needed powdered sugar for decoration
Tools
- 1 Baking Sheet
- 2 Bowls
How to Prepare Ricotta, Yogurt, and Cherry Strudel
To prepare the Ricotta, Yogurt, and Cherry Strudel, organize your workspace with all the necessary tools and pre-measured ingredients.
This way, you will have everything at hand, making your work much easier and faster.
In a bowl, mix the ricotta, yogurt, powdered sugar, and grated lemon zest, then refrigerate.
Wash and dry the cherries thoroughly, remove the stems and pits, and place them in another bowl.
Unroll the store-bought shortcrust pastry and spread the yogurt and ricotta cream over the entire surface, leaving the final part unfilled.
This way, when you roll it up, the filling won’t spill out, making it easier to handle.
Now place the cherries on the cream, roll up, and seal the side edges.
Seal the top part with the tines of a fork and brush the entire strudel with the beaten egg.
Place the dessert on a baking sheet, using its parchment paper, so as not to waste more.
Bake in a preheated oven at 350°F, and let it cook for about 40 minutes, or until the surface is golden brown.
Serve your Ricotta, Yogurt, and Cherry Strudel, slightly warm or cold, and dust with powdered sugar.
Great even if accompanied by a scoop of vanilla ice cream or whipped cream.
Tips, Variants, and Storage
The strudel keeps in the refrigerator for a few days, and if you don’t like it cold, you can always warm it up a bit in the microwave.
If you don’t like cherries, feel free to use your favorite fruit, as it will surely be delicious.
Did you like my recipe for the Ricotta, Yogurt, and Cherry Strudel? Follow me on the page Facebook Instagram and Pinterest to not miss any news!!
Did you like my recipe for the Ricotta, Yogurt, and Cherry Strudel? Follow me on the page Facebook Instagram and Pinterest to not miss any news!!
