Ricotta in a strudel pastry bag with spiced apple ragout

Ingredients for 8 servings:

• 50 g ricotta
• 45 g crème fraîche
• 1 egg(s), separated
• 3 g pudding powder (vanilla)
• 5 apples
• 60 g sugar
• 8 strudel sheets (approx. 8 cm x 12 cm)
• Butter, liquid, for spreading
• Powdered sugar for dusting
• 500 ml apple juice
• 1 vanilla pod(s)
• 2 cl Calvados
• 1 stalk(s) cinnamon
• some allspice (a few grains of
• some star anise
• some cornstarch

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Mix the ricotta with the crème fraîche, egg yolk, and custard powder. Peel and grate 1 apple, press it through a fine kitchen towel, and squeeze out the juice. Stir the squeezed apple into the ricotta mixture. Beat the egg whites with 10g of sugar until stiff and fold into the ricotta mixture. Brush the strudel sheets with melted butter and dust with icing sugar. Place the pastry sheets in suitable baking dishes and fill with the ricotta mixture. Twist the dough ends tightly at the top to prevent leakage. Dust with icing sugar. Bake in a preheated oven at 180°C for approx. 15 to 20 minutes until crispy. For the spiced apple ragout, caramelize 50g of sugar in a saucepan until golden yellow, then deglaze with the apple juice. Scrape out the vanilla pod. Add it along with the vanilla seeds and the remaining spices, and reduce the liquid by half. Sieve the spices. Peel and core the apples, and dice them. Add the diced apples to the boiling liquid and cook briefly until al dente. Mix a little cornstarch with the Calvados and stir into the boiling liquid. Bring back to a boil and let cool to room temperature. Serve the ricotta parcels with the spiced apple ragout.