Fruit and Nut Strudel
Deborah Dana
A rich cake of German origin made with puff pastry filled with fruits, nuts and brandy.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 5 leaves puff pastry, thawed
  • 1/3 cups peach, in cubes
  • 1/3 cups raisins
  • 1/2 cups ricotta cheese
  • 2 tablespoons honey
  • 1 tablespoon brandy
  • 1/4 cups semisweet chocolate, in pieces
  • 1 tablespoon orange zest
  • 1 pinch black pepper
  • 1 pinch coarse salt
  • 1 1/2 cups unsalted butter
  • 3/4 cups walnuts, chopped
  • 2 tablespoons sugar
Preparation
1h
0 mins
Medium
  • In a deep bowl whisk the ricotta cheese. Add peaches, raisins, brandy, chocolate, honey, orange zest, salt, and pepper. Mix and reserve.
  • Preheat the oven to 180 degrees centigrade.
  • Prepare a baking sheet and place 1 sheet of waxed paper on top.
  • Grease the waxed paper with the butter derettida and place 1 sheet of puff pastry on the paper and spread it with butter.
  • Sprinkle the puff pastry with 2 tablespoons of walnut and cover with a second sheet of puff pastry, spread with manetquilla and sprinkle with 2 tablespoons of walnut. Repeat with the remaining three sheets.
  • With a spoon make a line of the ricotta mixture on the side stuck to you. Using the waxed paper form a compact cylinder. Close the sides.
  • Brush the sides and top of the strudel with butter. Bake for 35 minutes or until crisp.
  • Remove from the oven and allow it to cool for 15 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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