Apple strudel and ricotta sauce verduzzo
Instructions
For the dough: mix well all the ingredients and add water until you get a soft dough.
Then let it sit an hour.
For the filling: mix the butter with the sugar and egg yolks until creamy; incorporated then the breadcrumbs soaked in milk and well wrung out, the egg whites and the sultanas previously soaked in rum, a grated lemon zest and ricotta.
For the sauce: in a saucepan, Cook over Bain-Marie the 4 egg yolks and sugar whip by pouring the wine.
Roll out the dough with a rolling pin and spandetevi over the ricotta cream previously obtained together with finely chopped apples; close the spennellatela pasta with egg yolk and put it in the oven at 180-200 degrees for about 30 minutes.
Ingredients and dosing for 6 persons
- For the dough:
- 250 g of flour
- 1 egg yolk
- 1/2 squeezed lemon
- For the filling:
- 100 g of sugar
- 100 g of butter
- 2 egg yolks
- 100 g of breadcrumbs
- 500 g of ricotta
- 4 apples
- 100 g of sultanas
- Grated lemon
- For the sauce:
- 250 g of verduzzo wine
- 4 egg yolks
- 120 g of sugar