Chocolate ricotta strudel platter close up featured

Chocolate and Ricotta Strudel


  • 1 recipe puff pastry dough (link)
  • 2 bars bittersweet chocolate, four ounces each
  • 1 cup ricotta cheese
  • 2 eggs, divided
  • ½ cup sugar
  • 1 teaspoon vanilla
  • Zest of an orange
  • Pinch salt


Follow the instructions to make the puff pastry.

After the final “chill,” divide the dough into two equal portions. Roll each piece into a rectangle measuring approximately 8-inches by 12-inches.

In a medium bowl, combine the ricotta, 1 egg, sugar, vanilla, zest and salt. Mix well.

On one side of each rectangle (only taking up ⅓ of the area), layer 4 ounces of chocolate on top of the dough. Gently roll the dough over to the middle third of the dough so the chocolate is now enclosed. Spread the ricotta mixture over the middle third, leaving a small border. Fold the remaining area of dough over the ricotta layer. Carefully tuck under the ends and seams.

Place both strudels onto a parchment lined baking sheet with the seam on the bottom (to prevent the filling from seeping out). Place the strudels in the refrigerator and chill for 30 minutes to an hour.

Preheat the oven to 425°F.

Beat the remaining egg in a small bowl and brush it over the pastry. Bake the strudels for about 30 minutes, or until they are golden brown. Allow the strudels to cool at least half an hour before serving.


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