The roll with ricotta and spiced apples is a dessert with a rich and delicate filling, to be sliced and served at the table in individual portions. For this recipe, I was inspired by the flavors and aromas of strudel. I made a soft roll which I then filled with a ricotta cream and spiced apples with raisins and walnuts. I garnished the roll with powdered sugar and some Speculoos spread. This autumn-flavored dessert will win everyone over at the table!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stovetop
Ingredients
- 2 eggs
- 100 g sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 50 g all-purpose flour
- 400 g apples
- 80 g brown sugar
- lemon juice
- 1 teaspoon extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 40 g raisins
- 30 g walnuts
- 250 g ricotta
- 100 ml whipping cream
- 50 g powdered sugar
- to taste powdered sugar
- to taste Speculoos spread
Tools
- Baking Tray
Preparation
To make the roll with ricotta and spiced apples, separate the yolks from the egg whites. In a bowl, beat the egg whites with 30 grams of sugar until stiff peaks form.
In another bowl, beat the yolks with 70 grams of sugar and the vanilla extract. Pour in the egg whites and gently fold them into the yolks with a spatula in an upward motion.
Then, incorporate the sifted flour with cornstarch and finally the baking powder. Mix the ingredients until you obtain a smooth and homogeneous batter.
Pour the batter into the baking tray (13.8 x 9.8 inches) lined with parchment paper. Bake in the preheated oven at 350°F for 10-12 minutes, until golden brown.
Once baked, remove from the oven and let it cool by inverting it onto another sheet of parchment paper.
Peel the apples, core them, and then cut them into cubes.
In a small saucepan, pour the brown sugar and the juice of one lemon. Place on low heat and let the sugar dissolve.
Add the oil and also pour in the apples. Stir and continue cooking on low heat.
Flavor with cinnamon and vanilla, add the raisins, and cook for about 10-20 minutes, until the juice has slightly thickened and the apples have reached the desired consistency (to your liking).
Finally, add the walnuts, pour the mixture into a bowl, and let it cool.
For the cream. First, whip the cream until stiff peaks form. Then add the powdered sugar and the ricotta. Gently fold the whipped cream into the ricotta, mixing until smooth.
Take the roll and, using a brush, moisten the parchment paper with a little water to help peel it off the roll.
Trim the outer edges of the roll with a sharp knife. Cover the roll evenly with the ricotta cream. Leave a couple of centimeters of space along one of the long edges.
Add the cooled cooked apple mixture. Roll it up from the longer side and seal well with the parchment paper.
Place in the refrigerator for a couple of hours to set. Then serve dusted with powdered sugar and some spoonfuls of Speculoos spread. Enjoy!
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