Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the filling: In a mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy. Gently fold in the blueberries and lemon zest.
Assemble the strudel: On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Spread the ricotta mixture evenly down the center of the pastry, leaving about 1 inch on all sides. Fold the sides over the filling, then fold the top and bottom edges over to seal the filling inside. Place the strudel seam-side down on the prepared baking sheet.
Add the finishing touches: Brush the top of the strudel with the beaten egg to give it a beautiful golden color when baked. Use a sharp knife to make a few slits on top to allow steam to escape.
Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
Cool and serve: Allow the strudel to cool for about 10 minutes. Dust with powdered sugar before slicing and serving.
Tips and Variations
Berry Swap: Try this recipe with other berries like raspberries, strawberries, or blackberries for a different flavor profile.
Creamy Twist: Add a tablespoon of cream cheese to the ricotta mixture for an extra creamy filling.
Citrus Zing: For more citrus flavor, add a tablespoon of fresh lemon juice to the ricotta mixture.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the strudel in a preheated oven at 350°F (175°C) for about 10 minutes to restore its crispy texture.
Food and Drink Pairings
This Easy Ricotta Blueberry Strudel pairs wonderfully with a variety of beverages and side dishes:
Drinks: Serve with a hot cup of coffee, a refreshing glass of iced tea, or a bubbly mimosa for a special brunch treat.
Sides: Pair with a fresh fruit salad, a scoop of vanilla ice cream, or a dollop of whipped cream.
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