AuthorFPG
RatingDifficultyBeginner0

A delicious dessert recipe to use up that leftover Christmas pudding.

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Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

 3 large sheets of filo pastry
 250 g ricotta cheese
 zest of 1 orange
 250 g leftover Christmas pudding, crumbled
 vanilla ice cream to serve or custard
 Ground Black peppercorns
 25 g melted Butter

1

In a bowl mix together the cheese, black pepper, orange zest, juice and crumbled Christmas pudding.

2

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.

3

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.

4

Brush the top with butter and sprinkle with a little cinnamon and brown sugar.

5

Bake at 200°C (400°F) 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.

Dish Types

Ingredients

 3 large sheets of filo pastry
 250 g ricotta cheese
 zest of 1 orange
 250 g leftover Christmas pudding, crumbled
 vanilla ice cream to serve or custard
 Ground Black peppercorns
 25 g melted Butter

Directions

1

In a bowl mix together the cheese, black pepper, orange zest, juice and crumbled Christmas pudding.

2

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.

3

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.

4

Brush the top with butter and sprinkle with a little cinnamon and brown sugar.

5

Bake at 200°C (400°F) 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.

Christmas Pudding Strudel
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