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. I was inspired by the flavors and aromas of strudel to create this recipe. I made a soft roll that I then filled with a cream of ricotta and spiced apples with raisins and walnuts. To finish, I garnished the roll with powdered sugar and Speculoos spreadable cream. With this autumn-flavored dessert, you will win everyone over at the table!
Check out the collection Rolls or Logs: Sweet and Savory Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cornstarch
- 1/2 cup all-purpose flour
- 3 cups apples
- 2/3 cup brown sugar
- lemon juice
- 1 tsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 cup raisins
- 1/4 cup walnuts
- 1 cup ricotta
- 1/3 cup heavy cream
- 1/2 cup powdered sugar
- as needed powdered sugar
- as needed Speculoos spreadable cream
Tools
- Baking Tray 14 x 10 inches
Preparation
To prepare the roll with ricotta and spiced apples, separate the yolks from the egg whites. In a bowl, whip the egg whites with 2 tablespoons of sugar until stiff.
In another bowl, beat the yolks with 1/3 cup of sugar and the vanilla extract. Pour in the egg whites and gently fold them into the yolks using a spatula, with an upward motion.
Then incorporate the sifted flour with cornstarch and finally the baking powder. Mix the ingredients until you get a smooth and homogeneous batter.
Pour the batter into the baking tray lined with parchment paper. Bake in a preheated oven at 350°F for 10-12 minutes, until golden.
Once baked, remove from the oven and let it cool, flipping it over onto another piece of parchment paper.
Peel the apples, core them and then cut them into cubes.
In a small pot, pour the brown sugar and the juice of one lemon. Place over low heat and let the sugar dissolve.
Add the oil and also the apples. Stir and continue cooking over low heat.
Flavor with cinnamon and vanilla, add the raisins and cook for about 10-20 minutes, until the juice is slightly thickened and the apples have reached the desired consistency (to your taste).
Finally, add the walnuts, pour the mixture into a bowl, and let it cool.
For the cream. First, whip the cream until stiff. Then add the powdered sugar and ricotta. Gently fold the whipped cream into the ricotta, mixing delicately until smooth.
Take the roll, use a brush to moisten the parchment paper with some water, allowing it to detach from the roll.
Straighten the outer edges of the roll with a sharp knife. Cover the roll evenly with the ricotta cream. Leave a couple of inches of space at the edge of one of the longer sides.
Add the cooled cooked apple mixture. Roll it up from the longer side and seal well with parchment paper.
Refrigerate for a couple of hours to set. Then serve, dusting with powdered sugar and adding some spoonfuls of Speculoos spreadable cream. Enjoy!
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