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Strudel aus Filoteig mit Ricotta, Schokotropfen und roten Beeren.

Knusprig und goldbraun gebacken ist dieser Filoteig-Strudel mit süßer Ricotta und Schokotropfen gefüllt und wird mit Schlagsahne und frischen roten Beeren serviert. Leicht, cremig und voller Kontraste – ein elegantes Dessert mit feinem Biss.

Zubereitungszeit:
25 min
Zubereitung:
15 min
Personen:
4
Schwierigkeitsgrad:
Easy
Gang:
Ernährungsform:
Koch/Köchin:
Cristian Broglia

Zutaten

Filoteig, 3 ganze Blätter
160 g Frischer Ricotta
20 g Dunkle Schokotropfen
30 g Zucker
120 g Gemischte rote Beeren
40 g Frische Sahne
10 g Puderzucker
20 g Butter
10 g Brauner Zucker

Zubereitung

1

Füllung

Zucker, Schokotropfen und Ricotta miteinander vermischen.

Strudel aus Filoteig mit Ricotta, Schokotropfen und roten Beeren.
2

Filoteig-Strudel

Die Butter in der Mikrowelle bei 300 W für 2 Minuten schmelzen.

Das erste Filoteigblatt mit Butter bestreichen, das zweite Blatt darauflegen und ebenfalls mit Butter bestreichen. Den Vorgang mit dem dritten Blatt wiederholen.

Strudel aus Filoteig mit Ricotta, Schokotropfen und roten Beeren.
3

Mit einem Spritzbeutel kleine Rollen aus der Ricotta-Mischung am unteren Rand des Filoteigblatts formen.

Strudel aus Filoteig mit Ricotta, Schokotropfen und roten Beeren.
4

Aufrollen, die Oberfläche mit weiterer geschmolzener Butter bestreichen und mit braunem Zucker bestreuen. Die Rolle auf ein mit Backpapier ausgelegtes Stahlblech legen.

Im Umluftmodus bei 195 °C für 15 Minuten backen.

Strudel aus Filoteig mit Ricotta, Schokotropfen und roten Beeren.
5

In der Zwischenzeit die Sahne mit Puderzucker aufschlagen.

Den Strudel aus dem Ofen nehmen und in 4 oder 8 Stücke schneiden. Auf Tellern anrichten und mit Schlagsahne und frischen roten Beeren garnieren.

Strudel aus Filoteig mit Ricotta, Schokotropfen und roten Beeren.

Tipps vom Küchenchef

Für die Sauce die roten Beeren mit 30 g Zucker bei 600 W für 8 Minuten in der Mikrowelle garen, bis ein kleines Kompott entsteht. Dieses anschließend zum Dessert servieren.

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