Strawberry Ricotta Strudel

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1 cup ricotta cheese

1 tablespoon strawberry preserves

1/2 cup almond flour/meal

2 cups fresh strawberries, thinly sliced

1 teaspoon nutmeg

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

1/4 cup sugar

8 sheets phyllo dough (18 1/4 by 11 1/2 inches), thawed 

6 tablespoons unsalted butter, melted

Preheat oven to 375 F.

In a medium bowl, combine strawberries, lemon juice, sugar, and nutmeg, and toss well.

In a small bowl, combine strawberry preserves, lemon zest, and ricotta cheese. 

Unroll phyllo, cover unused portion with a damp kitchen towel as you work (to prevent it from drying out). Cover work surface with parchment paper. Place a sheet of phyllo on parchment, brush evenly and lightly with melted butter. Cover with another sheet of phyllo, and brush again with butter. Sprinkle half the almond flour over this layer. Repeat process with two more layers of phyllo and remaining almond meal, then top with two more layers of buttered phyllo.

With the long side of the pastry toward you, spread ricotta/preserves mixture lengthwise, spoon strawberries on top (keep about 1" from each edge clear). Fold the ends in, then gently roll up the dough.

Brush strudel with melted butter, then lift it on to a prepared baking sheet.  Cut small slits on top of the strudel and bake for 40 minutes or until dough is a golden brown in color. Remove from the oven and let it sit to cool for about 20 minutes.

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