Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the filling: In a mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy. Gently fold in the blueberries and lemon zest.
Assemble the strudel: On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Spread the ricotta mixture evenly down the center of the pastry, leaving about 1 inch on all sides. Fold the sides over the filling, then fold the top and bottom edges over to seal the filling inside. Place the strudel seam-side down on the prepared baking sheet.
Add the finishing touches: Brush the top of the strudel with the beaten egg to give it a beautiful golden color when baked. Use a sharp knife to make a few slits on top to allow steam to escape.
Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
Cool and serve: Allow the strudel to cool for about 10 minutes. Dust with powdered sugar before slicing and serving.
Tips and Variations
Berry Swap: Try this recipe with other berries like raspberries, strawberries, or blackberries for a different flavor profile.
Creamy Twist: Add a tablespoon of cream cheese to the ricotta mixture for an extra creamy filling.
Citrus Zing: For more citrus flavor, add a tablespoon of fresh lemon juice to the ricotta mixture.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the strudel in a preheated oven at 350°F (175°C) for about 10 minutes to restore its crispy texture.

Food and Drink Pairings
This Easy Ricotta Blueberry Strudel pairs wonderfully with a variety of beverages and side dishes:

Drinks: Serve with a hot cup of coffee, a refreshing glass of iced tea, or a bubbly mimosa for a special brunch treat.
Sides: Pair with a fresh fruit salad, a scoop of vanilla ice cream, or a dollop of whipped cream.

FAQs
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Just make sure to thaw and drain them well before adding to the ricotta mixture to prevent excess moisture.

Q: Can I make this strudel ahead of time?
A: Yes, you can prepare the strudel, cover it, and refrigerate it for up to 24 hours before baking. Brush with egg wash just before baking.

Q: Are there any dairy-free options for this recipe?
A: You can use dairy-free ricotta cheese and a plant-based puff pastry to make this recipe dairy-free.

Q: Can I freeze the strudel?
A: Yes, you can freeze the baked strudel. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Reheat in a 350°F (175°C) oven until warmed through.

Call to Action
We hope you enjoy this Easy Ricotta Blueberry Strudel as much as we do! If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more delicious recipes and kitchen tips. Happy baking!

Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the filling: In a mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy. Gently fold in the blueberries and lemon zest.
Assemble the strudel: On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Spread the ricotta mixture evenly down the center of the pastry, leaving about 1 inch on all sides. Fold the sides over the filling, then fold the top and bottom edges over to seal the filling inside. Place the strudel seam-side down on the prepared baking sheet.
Add the finishing touches: Brush the top of the strudel with the beaten egg to give it a beautiful golden color when baked. Use a sharp knife to make a few slits on top to allow steam to escape.
Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
Cool and serve: Allow the strudel to cool for about 10 minutes. Dust with powdered sugar before slicing and serving.
Tips and Variations
Berry Swap: Try this recipe with other berries like raspberries, strawberries, or blackberries for a different flavor profile.
Creamy Twist: Add a tablespoon of cream cheese to the ricotta mixture for an extra creamy filling.
Citrus Zing: For more citrus flavor, add a tablespoon of fresh lemon juice to the ricotta mixture.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the strudel in a preheated oven at 350°F (175°C) for about 10 minutes to restore its crispy texture.

Food and Drink Pairings
This Easy Ricotta Blueberry Strudel pairs wonderfully with a variety of beverages and side dishes:

Drinks: Serve with a hot cup of coffee, a refreshing glass of iced tea, or a bubbly mimosa for a special brunch treat.
Sides: Pair with a fresh fruit salad, a scoop of vanilla ice cream, or a dollop of whipped cream.

FAQs
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Just make sure to thaw and drain them well before adding to the ricotta mixture to prevent excess moisture.

Q: Can I make this strudel ahead of time?
A: Yes, you can prepare the strudel, cover it, and refrigerate it for up to 24 hours before baking. Brush with egg wash just before baking.

Q: Are there any dairy-free options for this recipe?
A: You can use dairy-free ricotta cheese and a plant-based puff pastry to make this recipe dairy-free.

Q: Can I freeze the strudel?
A: Yes, you can freeze the baked strudel. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Reheat in a 350°F (175°C) oven until warmed through.

Call to Action
We hope you enjoy this Easy Ricotta Blueberry Strudel as much as we do! If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more delicious recipes and kitchen tips. Happy baking!

Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the filling: In a mixing bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy. Gently fold in the blueberries and lemon zest.
Assemble the strudel: On a lightly floured surface, roll out the puff pastry sheet to smooth any creases. Spread the ricotta mixture evenly down the center of the pastry, leaving about 1 inch on all sides. Fold the sides over the filling, then fold the top and bottom edges over to seal the filling inside. Place the strudel seam-side down on the prepared baking sheet.
Add the finishing touches: Brush the top of the strudel with the beaten egg to give it a beautiful golden color when baked. Use a sharp knife to make a few slits on top to allow steam to escape.
Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
Cool and serve: Allow the strudel to cool for about 10 minutes. Dust with powdered sugar before slicing and serving.
Tips and Variations
Berry Swap: Try this recipe with other berries like raspberries, strawberries, or blackberries for a different flavor profile.
Creamy Twist: Add a tablespoon of cream cheese to the ricotta mixture for an extra creamy filling.
Citrus Zing: For more citrus flavor, add a tablespoon of fresh lemon juice to the ricotta mixture.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the strudel in a preheated oven at 350°F (175°C) for about 10 minutes to restore its crispy texture.

Food and Drink Pairings
This Easy Ricotta Blueberry Strudel pairs wonderfully with a variety of beverages and side dishes:

Drinks: Serve with a hot cup of coffee, a refreshing glass of iced tea, or a bubbly mimosa for a special brunch treat.
Sides: Pair with a fresh fruit salad, a scoop of vanilla ice cream, or a dollop of whipped cream.

FAQs
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Just make sure to thaw and drain them well before adding to the ricotta mixture to prevent excess moisture.

Q: Can I make this strudel ahead of time?
A: Yes, you can prepare the strudel, cover it, and refrigerate it for up to 24 hours before baking. Brush with egg wash just before baking.

Q: Are there any dairy-free options for this recipe?
A: You can use dairy-free ricotta cheese and a plant-based puff pastry to make this recipe dairy-free.

Q: Can I freeze the strudel?
A: Yes, you can freeze the baked strudel. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Reheat in a 350°F (175°C) oven until warmed through.

Call to Action
We hope you enjoy this Easy Ricotta Blueberry Strudel as much as we do! If you loved this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more delicious recipes and kitchen tips. Happy baking!