First of all, to prepare the ricotta and strawberry strudel, blend the ricotta with 2 tablespoons of sugar, the egg and the lemon zest.

Carefully wash and dry the strawberries, remove the stalk and cut them into small slices, add the remaining sugar and a little lemon juice.

Then add the strawberries to the ricotta cream and mix everything very gently.

Then roll out the puff pastry and lay the strawberry and ricotta filling in the center; distribute it evenly and roll the dough by pressing the ends well.

Dilute the yolk with 1-2 tablespoons of cold water or milk and brush the surface of the strudel. So let’s bake it at 180 degrees for about 25 minutes.

Our ricotta and strawberry strudel is now ready to be served, we can accompany it with a dollop of cream or sprinkle it with icing sugar.