Blackberry And Ricotta Strudel

We all know and love the store-bought toaster strudel. I know when my kids were growing up they always had to have them for breakfast. That and grits were always on their breakfast menu.

They have grown and now prefer more of a homemade approach to their food menu. I love making homemade puff pastry but not everyone has time in their day or week to make it from scratch. So this recipe uses store-bought puff pastry. Add a few pantry/fridge ingredients and you have a delicious breakfast. I love switching up the innards of the pastry every time I make them but these are my favorite. Let me share with you how to make them. They are so easy.

INGREDIENTS: (makes 6 pastries)

1 Sheet of puff pastry
1/3 C. Ricotta Cheese – room temp
1/4 C. Seedless blackberry preserves
Zest of 1 lemon ( 1 small or 1/2 large lemon)
Juice of 1/2 large lemon ( or 1 small)
1/2 Tsp. Fresh rosemary – finely chopped
1/4 Tsp. Kosher salt
Egg wash ( 1 egg and 1 tbsp water or milk)
1/2 C. Powdered sugar – sifted
1 Tbsp. Milk or water ( more if needed)

DIRECTIONS:

1. Thaw 1 sheet of puff pastry in the fridge overnight the night before. In a saucepan combine the preserves, lemon zest, lemon juice, rosemary, and salt. Bring to a simmer over medium-low heat. Cook for 3 to 5 minutes (stirring occasionally) or until slightly thickened. Remove from heat and let cook slightly.
2. Place the pastry sheet on a lightly floured surface. Using a rolling pin roll out the pastry 2 inches on each side. The pastry should be 1/8 inch thick. Cut the pastry into 6 equal pieces. Preheat the oven to 375*.
3. Prepare the egg wash by adding the egg and water to a bowl and beat to combine. Set aside.
4. Place each of the pastry pieces onto a parchment-lined sheet tray. Equally, divide the ricotta cheese amongst the pastry being sure to add the ricotta to one side of the pastry. Spread out slightly leaving a border.
5. Divide the blackberry preserve mixture onto the ricotta mixture and spread out slightly.
6. Brush the egg wash onto the edges of the pastry to help seal the dough. Bring the other half of the pastry up and over the filling and gently press together. Using a fork seal the edges together all the way around the pastry.
7. Brush the top of the pastry with the egg wash. Cut a slit down in the center of the pastry to allow some of the steam to escape so they don’t explode during the baking process.
8. Bake for 12 to 15 minutes until the pastry is golden brown and cooked through. Remove and place on a wire rack over a sheet tray.
9. In a small bowl whisk together the powdered sugar and water/milk until smooth. It should be thick but pourable.
10. Once the pastry has cooled slightly drizzle or spread the glaze over the pastry and allow it to set for 10 to 12 minutes.
11. Serve warm.

• If you do not like blackberry preserves try using orange marmalade or any other of your favorite jams or preserves.
• These pastries freeze well. Once you bake them place them on a sheet tray and freeze until completely frozen. Place them in a zip-top bag for up to 4 months. To reheat them just add them to a toaster and heat up to desired doneness or warm them in a 325* oven for 12 to 15 minutes or until heated through. Drizzle over the glaze and serve warm.
• Don’t like ricotta cheese? No problem. Use your favorite jams, jellies, or preserves. How about a different option? What about egg and cheese? scramble up a couple of eggs with a bit of cheese ( or maybe a few pieces of cooked sausage or bacon) and add to the pastry before baking. Make as stated above. Omit the glaze.
• Add more creaminess to the glaze by adding 1 ounce of room-temperature cream cheese to the glaze mixture and whisk until smooth, thick, and pourable. You may have to cut down on the liquid measurement to about 2 tsp (give or take).
• I also like to make a “smores” version by adding 1 tbsp of Nutella and 1 tbsp of marshmallow fluff to the pastry. I spread the Nutella onto one side of the pastry, top it with marshmallow fluff, and spread it out slightly. Fold the top over the filling. Add the egg wash, seal the edges, and bake as stated above. So good.
• The sky is the limit to your fillings. Just remember, a little filling goes a long way so don’t over-stuff your strudel. It is easy to double or triple this recipe to fit your family.