The strudel with fruit filling is a typical dessert from Alto Adige, a mountainous region in northern Italy. This dessert is famous for its thin and crispy pastry filled with fresh fruit, such as apples and peaches, enriched with sultana raisins, granulated sugar, cinnamon, and pine nuts. Once baked, the strudel releases a delicious aroma and presents itself as a perfect dessert to enjoy on any occasion.
Make a well with the flour
In the center, place the softened butter in pieces and crack the egg
Add 4 tablespoons of water then knead everything together
You should obtain a very elastic and homogeneous ball of dough
Cover it and let it rest for about 30 minutes
Meanwhile: soak the raisins and peel the fruit, cutting it into chunks
On a large, lightly floured cloth, roll out the dough first with a rolling pin and then with the back of your hands until it is very thin, almost transparent
Then sprinkle it with crumbled white bread, fruit pieces, and well-drained raisins, dust everything with granulated sugar and half a teaspoon of cinnamon
Roll the strudel onto itself using the cloth (or baking paper). Seal the ends then place it on the buttered baking sheet, shaping it into a crescent
Bake it for about 30 minutes in a preheated oven at 200 degrees and serve it warm or cold, sprinkled with powdered sugar
Puff pastry roll
Plastic wrap
Pan
Kitchen brush
Store the dessert in the refrigerator, covered with plastic wrap
The fruit filling can vary according to preferences
Italia
| Energy (kcal) | 142.61 |
| Carbohydrates (g) | 25.66 |
| of which Sugars (g) | 20.76 |
| Fat (g) | 3.87 |
| of which Saturates (g) | 2.01 |
| Protein (g) | 1.94 |
| Fiber (g) | 2 |
| Sale (g) | 0.03 |
