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braided strudel with ricotta and ham

This ham and cheese strudel is one of the first country houses I made for myself and my hubby ... we moved the first taste and then I did it again several times ... contains all the goodness of the ingredients simple and fast since then is a roll of puff pastry in the fridge is forever!

Ingredients:

1 roll of puff pastry

250 g ricotta

50 g of parmesan cheese 1 egg

scamorza

150 g 100 g 4 slices cooked ham

salt

milk for brushing

Procedure:

Prepare the filling by mixing the ricotta in a bowl, l'uovo, il parmigiano grattugiato, la scamorza tagliata a cubetti e un pizzico di sale. Amalgamare tuti gli ingredienti con un cucchiaio.

Stendere la sfoglia e adagiare al centro metà del ripieno.

Disporre sullo strato di ripieno 2 fette di sottilette e il prosciutto cotto a fette.

Fare un altro strato con le altre due sottilette e il ripieno rimanente. Tagliare la sfoglia a listarelle oblique ai lati del ripieno e iniziare e richiudere lo strudel formando delle listarelle intrecciate.

Richiudere bene ai bordi e spennellare la superficie strudel with a little milk (with the pastry I also advanced from the corners of rusticini fast with sausage).

Bake in oven at 200 degrees for 20-25 minutes or until golden brown.

Allow to cool slightly before cutting into slices and serve.

With this recipe for the collection The pasta ... that's madness blog Zagara . I commend Join the crowd!