Cherry and ricotta strudel 

Cherry and ricotta strudel is a delicious dessert that is very quick to prepare, perfect for those who love this wonderful early summer fruit! Try this interesting variation of the traditional apple strudel. Wine pairing: Brachetto (medium-bodied dish, sweet but not exaggerated, good aromatic persistence. The wine must be medium-structured, sweet, lively and with an adequate persistence.)

Ingredients

a ready-made puff pastry 

300 g of cherries (without pits)

250 g of ricotta

100 g of sugar

50 g of powdered sugar

an egg white

a small glass of cherry liqueur, or another flavor of your preference

Steps

Cook the cherries in a saucepan with the sugar and liqueur over medium heat for at least 15 minutes. The cherries should be softened and a thick syrup should be formed. In a bowl, mix the ricotta with the icing sugar and egg white, obtaining a creamy and homogeneous mixture. Roll out the puff pastry and fill it with a layer of ricotta, one of cherries with their syrup, another of ricotta and finish with the cherries. Seal the puff pastry on top of the filling, forming a roll. Also close the sides tightly by crushing them with the tines of a fork. Bake the cherry and ricotta strudel in a preheated convection oven at 180 C degrees for about twenty minutes. The strudel is ready when the puff pastry is golden brown. Allow to cool and serve.

Ricossa Brachetto Piemonte Sweet Red

Tasting note

Has brigth cherry color. Characteristic and fragrant to the nose with typical rose scents. Sweet and pleasantly aromatic. It is outstanding. Beautiful ruby red color. Strawberry front. Balanced and a long finish.