Oversize Honey Ricotta Strudel
Makes 8 to 10 servings
  • Fast Puff Pastry Dough
  • Ricotta Filling (recipe follows)
  • 1 large egg (50 grams), lightly beaten
  • ¼ cup (95 grams) creamy honey spread*
  • ½ teaspoon (1 gram) ground black pepper
  1. Preheat oven to 450°F (230°C).
  2. On a lightly floured surface, roll half of Fast Puff Pastry Dough into a 15x12-inch rectangle. Place a quarter rimmed (13x9-inch) sheet pan upside down in center of dough. Trim dough to ½ inch around all sides of pan. Place dough in sheet pan, letting excess extend over sides of pan. Fill with Ricotta Filling. Brush egg wash along inside edges of dough.
  3. Roll remaining dough into a 12x9-inch rectangle, and place on top of filling. Press dough along sides of pan to crimp.
  4. Bake until golden brown, 15 to 20 minutes. Let cool completely. Spread with honey spread, and sprinkle with pepper. Store wrapped in foil at room temperature for up to 2 days.
We used Natural American Foods Honey Original Creamy Spread.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/oversize-honey-ricotta-strudel/