Phyllo dough, low in calories and fat, is a crisp counterpoint to the creamy cheese filling in this luscious strudel.

Lee Ann Cox
Source: EatingWell Magazine, January/February 1997


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a large baking sheet with cooking spray.

  • Combine sugar, cornstarch, egg white, vanilla and lemon zest in a small bowl; stir gently until well combined. Gently fold in ricotta with a rubber spatula until just combined. Gently fold in raisins. Set aside.

  • Combine oil and butter in a small bowl. Unroll phyllo sheets onto a clean, dry surface; cover with wax paper and then a slightly damp tea towel to prevent the dough from drying out.

  • Lay one sheet of phyllo on prepared baking sheet. Sprinkle with 1/2 teaspoon of oil mixture and spread it around with a pastry brush. (Not all the dough will be covered.) Sprinkle with 1/2 teaspoon breadcrumbs. Repeat with 6 more sheets of phyllo, aligning each sheet over the previous ones. Lay the final phyllo sheet on top; do not sprinkle with oil, but sprinkle with remaining breadcrumbs; reserve remaining oil/butter mixture.

  • Gently spoon the cheese filling in a long, 12-by-2-inch mound along one long edge of the phyllo layers, leaving a 3-inch border between the mound and the short edges of the phyllo. Fold up the long edge and loosely roll up the strudel. (Do not roll too tightly; the filling will expand during baking.) Set the strudel, seam-side down, on the baking sheet. Fold and tuck the open ends securely, but not tightly, beneath the roll.

  • Brush strudel with remaining oil mixture. Make four short (1-inch) diagonal slashes along the top of strudel with a sharp paring knife, to allow steam to escape. Bake until the phyllo is golden brown, 35 to 40 minutes. Carefully transfer strudel to a wire rack and allow to cool completely.

  • Just before serving, dust strudel with confectioners' sugar and slice with a serrated knife. Pool a spoonful of Raspberry Coulis on each dessert plate and top with a slice of strudel.


To ensure the smoothest texture for your strudel filling, check the labels on the part-skim ricotta in your supermarket and choose one that does not contain gums or stabilizers.Part-skim ricotta has about half the fat of whole-milk ricotta.

Nutrition Facts

244.4 calories; protein 6.8g 14% DV; carbohydrates 41.7g 14% DV; exchange other carbs 3; dietary fiber 2.3g 9% DV; sugars 20.8g; fat 5.6g 9% DV; saturated fat 2.1g 11% DV; cholesterol 11.5mg 4% DV; vitamin a iu 149IU 3% DV; vitamin c 6.9mg 12% DV; folate 12.6mcg 3% DV; calcium 98.7mg 10% DV; iron 0.6mg 3% DV; magnesium 14mg 5% DV; potassium 154.3mg 4% DV; sodium 175.3mg 7% DV; thiaminmg 4% DV.