APPLE AND RICOTTA STRUDEL

Ingredients
8 sheets filo pastry vegetable oil spray RICOTTA AND APPLE FILLING 440 g/14 oz canned unsweetened pie apples, drained 2 tablespoons brown sugar 90 g/3 oz sultanas 1 cup/250 g/8 oz low, fat ricotta cheese, drained 2 tablespoons sugar 2 teaspoons corn flour 1 teaspoon ground cinnamon 1 egg white

Instructions
954 kilojoules 227 Calories per serve Low Fibre Medium Fat 2.5 serves carbohydrate 1. Spray each sheet of pastry lightly with oil, then layer. 2. To make filling, place apples, brown sugar and sultanas in a bowl and mix to combine. Place apple mixture down centre of pastry. Place ricotta cheese, sugar, corn flour, cinnamon and egg white in a bowl and mix to combine. Spoon ricotta mixture over apples. 3. Fold short ends of pastry over filling, then roll to completely enclose. Place strudel on a baking tray lined with nonstick baking paper and bake for 25 minutes or until pastry is crisp and golden. Serves 6

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