Fruit, Ricotta And Almond Strudels - cooking recipe

Ingredients

8 sheets phyllo dough
6 tbsp (3/4 stick) butter, melted
1 1/4 cups ricotta cheese
2 tbsp brown sugar
1/2 tsp ground cinnamon
1 can (8 oz) sliced pears, drained and cubed
1 can (8 oz) sliced peaches, drained and cubed
5 oz almond biscotti, crushed
1 tsp cinnamon sugar
None None Whipped cream, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a large baking pan with parchment paper.
Stack 4 sheets of the phyllo, brushing each layer with butter. Repeat to make a second stack. Cut each stack, crosswise, into 3 even strips.
Combine ricotta, sugar and cinnamon in a small bowl. Divide evenly among strips, placing mixture on the end of each strip, leaving a 3/4 inch border. Top each evenly with combined fruits and crushed biscotti.
Fold long sides in, then roll up to enclose filling, forming a parcel shape. Arrange seam-side down on prepared pan. Brush with butter. Sprinkle with cinnamon sugar.
Bake 15-20 mins until golden brown. Serve with whipped cream