-
-
Add this recipe to your binder
This recipe is in your binder
-
Christmas pudding strudel recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
23 ratings
A game-changing way to use up your Christmas pudding. This strudel combines leftover Christmas pud with orange zest, ricotta cheese, orange and black pepper. Encase it in filo pastry, bake and then enjoy with vanilla ice cream or custard. See method
Ingredients
- 3 large sheets of filo pastry
- 250g ricotta cheese
- zest of 1 orange
- 250g leftover Christmas pudding, crumbled
- ground black peppercorns
- 25g melted butter
Each serving contains
-
Energy
1320kj
315kcal
16%
-
Fat
14g
20%
-
Saturates
8g
38%
-
Sugars
21g
23%
-
Salt
0.4g
7%
of the reference intake
Carbohydrate 41.6g
Protein 7.5g
Fibre 2g
Method
A game-changing way to use up your Christmas pudding. This strudel combines leftover Christmas pud with orange zest, ricotta cheese, orange and black pepper. Encase it in filo pastry, bake and then enjoy with vanilla ice cream or custard.
- In a bowl mix together the cheese, black pepper, orange zest, juice and crumbled Christmas pudding.
- 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.
- Fold one end of pastry of the mixture and continue rolling, tucking each end to create a seal, until you have a tight filo parcel log.
- Brush the top with butter and sprinkle with a little cinnamon and brown sugar.
- Bake at 200°C (400°F) Gas Mark 6 for about 25 minutes or until golden brown and crispy on the base.
- Serve in slices with vanilla ice cream or warm custard.