Blueberry strudel is a traditional Austrian dessert, but it is also very popular in Italy. Its origin dates back to the Austro-Hungarian Empire period when it was made as a Christmas dessert. The filling of fresh blueberries creates a delightful contrast between the sweetness of the puff pastry and the tartness of the fruit. This dessert is perfect to enjoy warm, accompanied by a dusting of powdered sugar.
Thaw the puff pastry and roll it out thinly; form a rectangle and place it on a tea towel
Mix the blueberries with the sugar and the banana sliced thinly
Spread the cream over the pastry leaving the edges free and distribute the fruit on top
Roll up the pastry using the tea towel to help and seal the ends by moistening and pressing them
Bake in a preheated oven at 220 degrees for 20 minutes
Remove the dessert from the oven, sprinkle it with powdered sugar, and bake for another 5-10 minutes
Puff pastry roll
Baking paper sheet
Bowl
Spatula
Baking pan
Italia
| Energy (kcal) | 279.82 |
| Carbohydrates (g) | 28.42 |
| of which Sugars (g) | 9.59 |
| Fat (g) | 16.43 |
| of which Saturates (g) | 8.2 |
| Protein (g) | 4.87 |
| Fiber (g) | 2.74 |
| Sale (g) | 0.19 |
