MMMMM--------------------------FILLING-------------------------------
2 c Firm ricotta cheese; skim or
-whole
1/2 ts Fresh lemon rind; grated
2 tb Fresh lemon juice
1/4 c Honey; up to 1/3 c; or to
-taste
2 Eggs; beaten
1/2 c Fine bread crumbs
1/4 ts Salt
1/4 ts Cinnamon
1/4 c Almonds; chopped & toasted
1/2 c Raisins
MMMMM---------------------------PASTRY--------------------------------
1/3 c Butter; melted
1/2 c Wheat germ
6 Strudel leaves; (cover with
-a damp cloth until ready to
-assemble)
This recipe makes one large roll--enough for about six dessert
servings or four brunch servings. Preparation time, including baking,
comes to around an hour. The strüdel can be served hot or warm
(brunch) or cold (dessert).
Combine the filling ingredients. Pre-heat oven to 375°F.
Lay a leaf of strudel dough before you (use a clean wooden or formica
surface), stretching out lengthwise away from you. Butter it
liberally and gently using a pastry brush. Sprinkle lightly with
wheat germ. Add another strudel leaf and repeat the buttering and
sprinkling and layering until all six leaves lie assembled before you
in a neat pile.
Apply filling at the end closest to you, and roll up, away from you,
tucking in the sides.
Carefully lift the roll (use spatulas to help you, if necessary) and
place it on a buttered tray. Brush the top with butter, and make
several diagonal slashes, butting (with serrated knife) through the
top layer of dough to the filling. Bake 30-35 minutes--until golden
and crisp. Cut it warm or cold, using a serrated knife and a gentle
sawing motion.
