Kathy Bechtel shows us how to make a wonderful strudel with ricotta cheese and homemade pastry.
Ricotta is made from all types of milk – sheep, goat, cow, even buffalo. It is used in many stuffed pastas, but today I am using it in a sweet dessert. In Italy, it is often combined with honey, dried fruit, nuts and even chocolate in desserts such as cannoli, cheesecakes, and other treats. I’ve made a delicious Torta di Ricotta with many of my cooking classes. Here, I’ve used ricotta to make an Italian pastry dessert, a Ricotta strudel. The recipe includes directions for your own puff pastry, but this can be prepared very easily using store-bought puff pastry.Print
Kathy Bechtel’s obsession with food and cooking began as a teenager. After years following a traditional career path as a telecommunications engineer, she left to attend culinary school and wine training, and is now combining her passions for food and wine, the outdoors, and travel as owner and Culinary Tour Director of Italiaoutdoors. In this role, Kathy leads small bicycle, skiing and walking tours that explore the authentic regional cuisines, local products and undiscovered wines of Northeastern Italy.