Oversize Honey Ricotta Strudel

Oversize Honey Ricotta Strudel

We opted for a creamy honey topping, a thicker version of honey that, unlike liquid honey, contains a crystalline structure that makes it ideal for spreading. Bonus points? The pastry’s 13×9-inch shape allows you to get extravagant with the portions.

5.0 from 1 reviews
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.

5.0 from 1 reviews
Ricotta Filling
Makes 1½ cups
  • ¾ cup (169 grams) ricotta cheese
  • ¾ cup (169 grams) cream cheese, softened
  • ¾ cup (90 grams) confectioners’ sugar
  1. In a medium bowl, combine ricotta, cream cheese, and confectioners’ sugar. Use immediately.


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  1. This was a really nice, rich and decadent treat. I was a bit intimidated by the puff pastry part but it actually came out really great.

    I used a 13×9 cake pan, so the sides of the pan were too tall. Such that crimping the edges was a bit of a challenge. Fortunately I was able to cut come strips from the left over dough and ‘glued’ them on with the egg and it came out delicious.

    I was also skeptical of the black pepper but it was really wonderful. Bravo!


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