Christmas pudding strudel recipe
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- Makes 6 portions
- 20 mins to prepare and 25 mins to cook
- 315 calories / serving
- Freezable
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
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Shop ingredientsEach serving contains
- Energy
- 1320kJ 315.0kcal
- Fat
- 14g
- Saturates
- 8g
- Salt
- 0.4g
- Sugars
- 21g
of the Reference intake
Carbohydrate 41.6gProtein 7.5gFibre 2.0g
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- 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.
