Revisited strudel
Trattoria Concordia - Torino
Dessert
The chef recipes
Ingredients
serves 10
400g of ripe, non-watery fruit you have at home, 300g of biscuits of your choice, crumbled, 100g of fruit jam ½ teaspoon of ground cinnamon 1 egg yolk 1 teaspoon of icing sugar, butter and flour for the baking sheet, 1 pre-rolled rectangular puff pastry sheet (ask your local baker)
Preparation
Wash, dry, and cut the fruit into small pieces, then leave it to drain. In a large bowl, mix the fruit, crumbled biscuits, jam, and cinnamon until a soft dough is obtained. Roll out the puff pastry and spread the mixture evenly, leaving a 2 cm border all around the rectangle of dough. Gently roll up the strudel, not too tightly, and place it on a buttered and lightly floured baking sheet. Brush the surface with a lightly beaten egg yolk and a teaspoon of icing sugar. Bake for 25 minutes at 200°C in a preheated oven and allow to cool completely before slicing. Serve the strudel with a scoop of vanilla ice cream or a dollop of whipped cream.
