Apricot Strudel Roll

Serves 6

4 sheets filo pastry
30g butter or margarine, melted
¼ cup ground almonds
800g can apricot halves in natural juice – drained
100g ricotta cheese
¼ teaspoon ground cinnamon
1 tablespoon milk

Preheat oven to moderate 180 degrees celcius. Line an oven tray with baking paper. Lay one sheet of pastry on top of another. Brush top with margarine (or butter), sprinkle with almonds.

Place remaining two sheets on top. Cover with a damp tea towel to prevent drying out.

Combine apricots, ricotta cheese and cinnamon in a bowl. Mix well. Place filling along one edge of pastry, leaving 2cm at each side. Fold in sides and roll.

Place roll on prepared tray. Brush with milk. Bake for 40 minutes or until golden. Serve strudel hot with yoghurt or low fat ice cream.