Easy Ricotta Blueberry Strudel

INGREDIENTS:

1 sheet of puff pastry, thawed

1 cup of ricotta cheese

1/4 cup of granulated sugar

1 teaspoon of vanilla extract

1 cup of fresh or frozen blueberries

1 tablespoon of lemon zest

1 egg, beaten (for egg wash)

Powdered sugar (for dusting)

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.