4 sheets filo pastry
30g polyunsaturated margarine, melted
1/4 cup ground almonds
800g apricot halves in natural juice, drained
100g ricotta cheese
1/4 teaspoon ground cinnamon
1 tablespoon milk
Directions
Preheat oven to 180 C. Line an oven tray with baking paper. Lay one sheet of pastry on top of another. Brush top with margarine, sprinkle with almonds. Place remaining two sheets on top. Cover with damp tea-towel to prevent drying out
Combine apricots, ricotta and cinammon in a bowl. Mix well. Place filling along one edge of pastry, leaving 2cm at each side. Fold in sides and roll. Place on prepared tray. Brush with milk. Bake for 40 minutes or until golden. Serve strudel hot with yogurt or an ice-cream.
