Date, Rum and Ricotta Strudels

Put all the paste ingredients, except the rum and almonds, in a medium saucepan and cook over a low heat, stirring often, until it forms a thick paste. The dates should be very soft and all the liquid evaporated. Stir in the rum and almonds and cool.

Syrup: Put the water and sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 1 minute then add the rum. Tip into a bowl and cool.

To assemble: Preheat the oven to 180˚C.

Lay one sheet of filo on the bench with the long end towards you. Brush with melted butter and sprinkle with sesame seeds. Keep the remaining pastry covered with a damp tea towel to prevent it drying out. Brush another sheet of pastry with butter and lay it on top. Sprinkle with more sesame seeds. Repeat to make 4 layers. Cut the pastry into 3 strips.

Place a spoonful of date paste in the bottom left hand corner of each strip and top with a spoonful of ricotta. Brush the border with butter and fold up to make a triangle. Place on a lined baking tray, seam side down, brush with butter and sprinkle with sesame seeds. Repeat with the remaining pastry and filling.

Bake for 15–20 minutes until golden and crisp, turning the tray  halfway through for even browning. Transfer to a cooling rack.

To serve: Dust with icing sugar and serve warm or at room  temperature with mascarpone and rum syrup. Makes 9 strudels

Pantry note
Filo pastry: (also spelt phyllo) A type of paper thin pastry from the Eastern Mediterranean. It is used for sweet and savoury dishes and is readily available fresh from the supermarket. It is important to keep it covered while in use as it dries out quickly when exposed to the air.