Apple and Ricotta Cheese Filo Roll

For 4 Persons


  • 2 apples, peel and core, cut into small dice
  • 6 prunes, peel and core, cut into small dice
  • 260g ricotta cheese
  • 2 tablespoons raisins
  • 8 sheets of filo pastry
  • 50g sugar
  • ½ tablespoon lemon juice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • Spray oil
  • 1 egg, beaten
  • Icing sugar and ice cream, to serve
  • You’ll also need: a clean tea towel


Preheat the oven 180°C.

Apple, prunes, raisins add to a small saucepan with the lemon juice, sugar, spices, cook for around 5 minutes over a medium heat, until the fruit soft.

Meanwhile, lay out a sheet of filo pastry on a slightly damp, clean tea towel.

Spray the filo pastry lightly with oil, and place another sheet on top. Repeat until you’ve used all of the pastry – 8 sheets in total.

Spread the cottage cheese over one half of the filo pastry, and top with the apple mixture.

Starting from short ends of the rectangle (choose the end that you covered with filling), tightly roll the pastry.

Wrap the pastry roll tightly, sweep the egg liquid to stick the end of the filo pastry. Also sweep the egg liquid on top of the filo roll.

Place the roll in a large baking tray, baked for around 25-30 minutes.

When the roll is little cool down, cut into 8 pcs and serve topped with a sprinkle of icing sugar and ice cream!

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