toaster strudels: lemon blackberry & ricotta cream

store-bought puff pastry, buttery lemon curd, macerated blackberries and softly-sweet vanilla bean ricotta cream.

these lemon blackberry & ricotta cream toaster strudels are a sweet reminder for me that spring is coming. you don’t have to wait for warmer weather to experience the lush, juicy offerings of citrus fruit.

an opportunity to experience tangy, bright lemons, oranges and more during the colder months is almost enough to pull me out of my winter slump.

this recipe begins with a half batch of lemon curd; brown sugar, lemon zest, lemon juice, cornstarch and 3 yolks are combined and whisked over a bain-marie until pale yellow and thickened. we’ll follow with a healthy amount of butter for richness, and a super silky texture.

i don’t typically use cornstarch for curd, but since we are baking these pastries at a high temperature, the cornstarch will help prevent the eggs from curdling in the oven, which can lead to a grainy and unpleasant texture.

next, blackberries are lightly crushed with lemon zest and brown sugar, set to rest overnight until soft and syrupy. definitely reserve the syrup for drizzling over the puffs.

and lastly, ricotta cheese is whipped with heavy cream, sugar and vanilla bean paste to pair with the cooled pastries.

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my intention with this recipe is to provide a simple yet bakery-quality pastry, best served for breakfast, and best shared with loved ones.

you can swap out fruit based on your own personal preferences. blood orange is currently in season and would make a deliciously tart curd, and would pair beautifully with stone fruit such as apricot or peach if you wish to omit blackberries.

you could infuse the curd with a few sprigs of thyme or rosemary, complimenting the blackberry as well.

another possibility for additional flavor is through the heavy cream. a little sea salt will go a long way, or perhaps you want to play with color and flavor by adding a touch of matcha powder.

personally, i would infuse the heavy cream a day before preparation. heat the cream on low with earl grey tea leaves, black tea leaves or a combination of spices and citrus peel. allow to steep, then transfer to the fridge to cool overnight. strain it the next morning, whip with ricotta and serve alongside the pastries.

TOASTER STRUDELS: LEMON BLACKBERRY & RICOTTA CREAM

makes: 4 pastries | prep time: 30 minutes | chill time: 15 minutes | bake time: 18-22 minutes

lemon curd

• 85 grams light brown sugar

• zest of 1 large lemon

• 80 grams lemon juice from 2 large lemons

• 3 large egg yolks

• ½ tablespoon cornstarch about 4 grams

• 55 grams salted butter cold and cubed

macerated blackberries

• 6 ounces fresh whole blackberries

• zest of 1 large lemon

• 50 grams light brown sugar

egg wash

• 1 large egg yolk

• 1 tablespoon milk

• 1 teaspoon brown sugar

• ½ teaspoon pure vanilla extract

ricotta cream

• 120 grams heavy cream

• 20 grams cane sugar

• 2 teaspoons pure vanilla bean paste

• 250 grams ricotta cheese strained

garnish

• 50 grams coarse cane sugar

• 1 teaspoon ground cinnamon

• remaining syrup from blackberries

day one: preparation

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lemon curd

1. fill a medium saucepan with 2–3 inches of water. set over high heat until boiling, then reduce to a low simmer.

2. in a large, heat-safe glass bowl that fits snugly over the saucepan, combine 85 grams light brown with the zest of 1 large lemon. using your fingertips, rub the zest and sugar together until the zest is evenly distributed.

3. next, add 3 large yolks and whisk well to combine until homogenous and smooth.

4. directly to the bowl, add 80 grams freshly squeezed lemon juice and ½ tablespoon cornstarch. whisk to combine.

5. place the bowl over the saucepan with simmering water and whisk continuously. as the custard cooks, it’ll go through these stages: thin and bubbly, then foamy, then slightly thickened with bubbles around the edges, then fully opaque yellow with less bubbles, and finally thickened enough that your whisk leaves trails. this process will take about 7-10 minutes.

6. once the curd is thickened, remove from the heat, and whisk in 55 grams of cold, cubed salted butter, adding it in one piece at a time.

7. strain the curd into a container. place a layer of plastic wrap directly onto the curd, pressing gently so the plastic touches the top of the curd, then cover. transfer to the fridge for at least 6 hours, preferably overnight.

blackberries

1. in a small bowl, combine 6 ounces whole blackberries, zest of 1 large lemon and 50 grams light brown sugar. using the back of a fork, gently press the blackberries to crush slightly. do not completely smash - the blackberries should remain whole, just slightly crushed this will help produce more syrup as they macerate.

2. cover securely and place in the fridge to rest overnight.

ricotta prep

1. place a fine mesh strainer over a small bowl that fits snugly. scoop 250 grams ricotta into the strainer, and cover with plastic wrap. allow to strain in the refrigerator overnight.

2. if you do not have a fine mesh strainer, alternatively you can place the ricotta on paper towels to soak up excess moisture. allow to rest in the fridge overnight.

puff pastry prep

1. some puff pastry packages require the puff pastry to thaw from frozen before using. place the puff pastry still packaged in the refrigerator the night before baking to thaw.

day two: assemble & bake

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1. preheat oven to 425 F.

2. in a small mug or cup, combine together 1 large yolk, 1 teaspoon brown sugar, 1 tablespoon milk, and ½ teaspoon pure vanilla extract. set aside.

3. use a rolling pin to gently and briefly roll out each sheet of puff pastry just until even and smooth. use a large knife to cut each sheet into 4 squares.

4. place 4 pieces on a sheet pan lined with parchment. brush the edges of each square with egg wash.

5. gently spread 3 tablespoons lemon curd onto the pastry, keeping it centered within the egg wash border.

6. next, place blackberries onto the curd, avoiding the syrup. i fit about 6-7 blackberries per pastry.

7. gently place the top set of puff pastry on top. press the seams together well, avoiding the filling.

8. use the back of a fork to indent the seams across all edges of the pastry, and poke steam holes in the center.

8. use a pastry cutter or a knife to gently trim the edges. this will help seal it all in.

9. transfer the pastries to the fridge to chill for 15 minutes. after, brush the pastries with the remaining egg wash, and sprinkle each one liberally with 50 grams coarse cane sugar and 1 teaspoon cinnamon combined.

10. place the toaster strudels into the oven and reduce the heat to 400 F. bake the pastries until puffed, dark golden brown, and very dark brown around the edges, roughly 18-22 minutes depending on the heat in your oven.

11. allow the pastries to cool on the baking sheet for 5 minutes, then carefully transfer them to a wire cooling rack to cool for at least 15 minutes.

prepare ricotta whip

1. in a large bowl, combine 120 grams heavy cream, 20 grams cane sugar and 2 teaspoons vanilla bean paste. begin whipping using a handheld electric mixer or a whisk just until soft peaks have formed.

2. to the whip, add the strained ricotta cheese. continue to whip on high speed until medium stiff peaks are achieved.

3. enjoy the strudels and whipped ricotta together. you can fill completely cooled strudels with ricotta whip by creating an indent on the side of the pastry and filling with a pastry bag, or serve the whip on the side. be sure to follow with a healthy drizzle of blackberry syrup over the pastries, or fold the syrup into the ricotta whip just until rippled throughout.

thank you so much for reading, i hope your week ahead is a little brighter. -channey <3