Christmas pudding strudel recipe

19 ratings Rate
  • Makes 6 portions
  • 20 mins to prepare and 25 mins to cook
  • 315 calories / serving
  • Freezable
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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.

  • 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
  • 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


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