Raspberry Ricotta Parcels

Ingredients

• 200 g Raspberries
• 4 tbsp Raw cane sugar
• 50 g oatmeal cookies
• 200 g ricotta
• 4 sheets whole grain strudel dough (ca. 25 x 20 cm)
• 2 tbsp Rapeseed oil
• 2 sprigs Mint

Instructions

1. 1.

   Raspberries are sliced, washed, patted dry and lightly mashed with 2 tbsp sugar using a fork.

2. 2.

   Crush cookies finely. Mix ricotta with remaining sugar and cookie crumbs.

3. 3.

   Spread the dough strips with the ricotta mixture, leaving about a 2 cm border on the long sides and a 5 cm border on the short sides.

4. 4.

   Place raspberry strips in the center and roll the rectangles from the long side. Fold the edges over, press parcels slightly flat and brush with remaining oil.

5. 5.

   Grill the Raspberry Ricotta parcels on a hot grill for 15 minutes, turning halfway through. Wash and pat dry mint leaves. Garnish the parcels with mint and serve.