Peach strudel

Peach strudel

Peach strudel

2 apples (peel and core, cut into slices the thickness of 0.5 cm., Then crosswise slices of 0.5 cm., Mix with lemon juice)
2 ripe peach (peel, remove seeds and cut into slices of 0.5 cm., Then crosswise slices 0.5 cm. Thick)
3/4 cup finely chopped walnuts
0.5 liters. raspberry
4 tbsp. l. butter
Grated zest and juice of 1 fresh lemon
1/3 cup white raisins
2 h. L. ground cinnamon
1/2 cup brown sugar
1/2 cup wheat flour

The basis for the cake:
2 sheets of puff pastry
8 tbsp. l (110 gr. Or 1/2 cup) Melted butter
2 tbsp. l sugar
2 tbsp. l. apricot jam

In a large skillet, melt the butter over medium heat, add the butter and apples. Fry them for 5-7 minutes. before the caramelization. Add the zest and lemon juice, peaches, walnuts, raisins and cinnamon and cook for another 5 minutes. Add the brown sugar and flour, remove from heat and gently to mix the raspberries. Allow to cool to room temperature.
Preheat oven to 180 ° C.

While preparing the fruit, roll out the puff pastry on a lightly floured surface. Put a little fruit mixture into the dough and start to fold it roll, lubricating after each turn, butter and sprinkled at least minimize, a small amount of sugar.

If you are using a 2 test sheet, cook 2 “roll” -shtrudelya. Coat each roll with apricot jam, put on a baking sheet and bake until golden brown, about 40 minutes. Let cool completely and serve. (It is best to apply on the day of preparation.)

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