Ricotta strudel with fig jam and muscat pistachios – Italian Cuisine

Ricotta strudel with fig jam and muscat pistachios


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Preparation of ricotta strudel with fig jam and muscat pistachios

Preparation of the jam

Wash i figs and cut them into wedges. Mix them in a bowl with the sugar and the lemon juice and let it rest in the fridge for 12 hours. Coarsely chop i pistachios. Transfer i figs it's theirs juice in a saucepan, add the pistachios and the Moscato, bring to a boil and cook the jam for 20 minutes. Pour it into 4 sterilized 2.5 dl jars, close them and let them cool upside down (those you don't use immediately last 6 months in the pantry).

Preparation of the strudel

1) Knead 300 g of flour With the'egg, a pinch of salt, L'oil and about 1.2 dl of water lukewarm to obtain a smooth paste. Wrap in cling film and let it rest for 1 hour at room temperature. Mix in a bowl the ricotta cheese, the cheese and it sugar. Incorporate the yolk, the lemon zest grated and the flour remained. In a pan, brown the bread crumbs with 30 g of butter.

2) Divide the pasta into 2 loaves, spread them on the floured surface into 2 rectangles about 1 mm thick and transfer them to 2 clean tea towels. Sprinkle them with the bread crumbs leaving a 4 cm margin free, spread them with the mixture of ricotta cheese and cover with i pistachios, coarsely chopped, and the jam.

3) Fold the short sides of the dough over the filling and, with the help of the tea towels, roll up the strudel. Slide them onto a baking sheet lined with parchment paper and cook at 220 ° for about 25 minutes. Remove them from the oven, spread them with butter remained, sprinkle them with powdered sugar and let it cool before serving.


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