Apple and ricotta strudel

Step 1

Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Mix the apple, sugar, raisins, walnut and cinnamon in a large bowl until well combined. Add the ricotta and mix until combined.

Step 2

Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent the filo from drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet and brush with melted butter. Continue layering with melted butter and the remaining filo sheets.

Step 3

Place the ricotta mixture along 1 long edge, leaving an 8cm border on 3 sides. Fold in the ends. Roll up to enclose filling. Place, seam-side down, on the lined tray. Brush with any remaining melted butter.

Step 4

Bake in oven for 30 minutes or until golden. Set aside to cool slightly. Dust with icing sugar. Serve warm or at room temperature.