Strudel with Feijoa and Mascarpone
Baking and Desserts • European
Description
Strudel with feijoa and mascarpone
Ingredients
- Feijoa 20 oz
- Puff Pastry 10 oz
- Vanilla salt 0 oz
- Mascarpone Cheese Unagrande 2 tablespoons
- Sugar 0 oz
- Butter 1 tablespoon
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Thaw the pastry according to the instructions.
Step 2
Peel the feijoa, slice the soft fruit, and sprinkle with half of the vanilla and regular sugar; let it sit for half an hour.
Step 3
Blend the tough skin of the feijoa with mascarpone, egg white, and the remaining sugar.
Step 4
Roll out the pastry, brush with butter and the resulting sauce (set aside a couple of tablespoons of sauce for later). Drain the juice and place the sugared feijoa slices (also set the juice aside for later).
Step 5
Add a bit more mascarpone to the filling and roll the pastry into a log. Brush the log with butter and egg yolk.
Step 6
Bake at 355°F for 25–30 minutes.
Step 7
Mix the remaining sauce with the juice. You can add a bit of milk or cream.
Step 8
10 minutes before it's done, take out the log, make a few shallow cuts, and pour the sauce over it. Increase the temperature to 390°F.
Step 9
Before serving, garnish and serve warm.
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