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Deborah

Deborah Dana

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Recipe of Fruit and Nut Strudel
Recipe

Fruit and Nut Strudel

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A rich cake of German origin made with puff pastry filled with fruits, nuts and brandy.
Learn more about Deborah Dana

Ingredients

8 portions
  • 5 leaves puff pastry, thawed
  • 1/3 cups peach, in cubes
  • 1/3 cups raisin
  • 1/2 cups ricotta cheese
  • 2 tablespoons honey
  • 1 tablespoon brandy
  • 1/4 cups bittersweet chocolate, in pieces
  • 1 tablespoon Orange zest
  • 1 pinch black pepper
  • 1 pinch coarse salt
  • 1 1/2 cups unsalted butter
  • 3/4 cups walnut, chopped
  • 2 tablespoons sugar

Preparation

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.

PRESENTATION

Decorate the cake with icing sugar and serve with vanilla ice cream.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Lalita Lopez
15/03/2014 22:06:01
Novedosa versión ! Una excelente alternativa al strudel de manzana
Leti Peralta
17/11/2012 15:43:53
muy práctica! útil

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