Ricotta and Fig Breakfast Strudel

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

   ~5 min
2. 2

   In a mixing bowl, combine ricotta cheese, chopped fresh figs, honey, lemon zest, and cinnamon. Stir until well combined.

   ~5 min
3. 3

   Carefully unroll the phyllo dough. Keep the sheets covered with a damp kitchen towel to prevent them from drying out.

   ~2 min
4. 4

   Lay one sheet of phyllo dough on your work surface. Brush it generously with melted butter.

   ~1 min
5. 5

   Layer another sheet of phyllo dough on top and brush with butter. Repeat this process until you have layered 6-8 sheets of phyllo dough.

   ~5 min
6. 6

   Spread the ricotta and fig mixture evenly over the layered phyllo dough, leaving a 1-inch border on the sides and top.

   ~3 min
7. 7

   Carefully roll up the strudel from the longer side, tucking in the ends as you go to seal the filling.

   ~3 min
8. 8

   Transfer the strudel to the prepared baking sheet. Brush the top with any remaining melted butter.

   ~1 min
9. 9

   Bake for 25-30 minutes, or until the strudel is golden brown and crispy.

   ~30 min
10. 10

    Let the strudel cool slightly before dusting with powdered sugar and slicing.

    ~5 min