INGREDIENTS

Pastry:
1     teacup of sieved flour
100 g of fresh ricotta
1/2 teacup of butter or margarine
1    pinch of salt.

Filling:
4    peeled and seeded apples
1/2 teacup of sugar
1    teaspoon of cinnamon powder.

Syrup:
1/3 teacup of sugar
2    soupspoons of flour
1    teacup of water
1    soupspoon of butter
1/4 teacup of brandy
1    teaspoon of grated nutmeg.

Method:

Mix the flour, the sieved ricotta, the butter or margarine and the salt. Rub lightly together and place in the fridge for 15 minutes. Roll out the pastry on a floured board until it measures 22x35cm. Course grate the apples and spread them over the pastry. Sprinkle with sugar and cinnamon. Roll up the pastry and cut the roll into 3cm slices. Place the slices in a greased baking tin and cover with the syrup which should be prepared as follows: mix all the ingredients together in a saucepan and heat until it thickens and becomes clear. Bake in a hot oven for 10 minutes. Reduce the heat in bake in a slow oven for a further 45 minutes.