Strudel with Garden Fruits in Phyllo Dough
Baking and Desserts • German
Description
Original recipe from a popular American cooking app. You can use a baking sheet without edges, but it's better to place an empty baking sheet under the strudel, pouring a little water into it.
Ingredients
- Phyllo Dough 3 pieces
- Apple 2 pieces
- Pears 2 pieces
- Quince 1 piece
- Chopped almonds 5 oz
- Butter 5 oz
- Brown Sugar 5 oz
- Chicken Egg 1 piece
- Pitted Wild Apricots 0 oz
- Citrus Zest Mix 1 tablespoon
- Lemon 1 piece
- Wheat Flour 0 oz
- Fresh Mint 10 stems
- Ground Cinnamon 1 tablespoon
Step-by-Step Guide
Step 1
Make the frangipane paste. To do this, grind the almonds using a blender or food processor until they reach a fine crumb (almost flour).
Step 2
Cut the butter into cubes about 2 cm and bring it to room temperature.
Step 3
Grate the zest of 1 lemon.
Step 4
Remove the mint leaves from the stems. Discard the stems.
Step 5
Blend 120 grams of room temperature butter with sugar and egg, flour, and lemon zest using a blender or another method.
Step 6
Set the frangipane paste aside temporarily.
Step 7
Soak the prunes in boiling water if they are too hard, and let them sit for 10 minutes.
Step 8
Drain the boiling water and cut the prunes in half.
Step 9
Slice the apple, pear, and quince into large but thin wedges, removing the cores beforehand.
Step 10
Drizzle the fruits with lemon juice and add the prunes and mint leaves.
Step 11
Sprinkle with the mixture of orange zest and cinnamon (the original recipe uses a British mixed spice blend, which primarily consists of orange zest and cinnamon).
Step 12
Mix well.
Step 13
Melt 20 grams of butter over low heat. Preheat the oven to 355°F.
Step 14
Place a clean kitchen towel on the work surface and roll out 1 piece of phyllo dough on it.
Step 15
Brush the long edge of the dough with softened butter using a pastry brush.
Step 16
Spread 1/3 of the frangipane paste on top and carefully smooth it out with a spatula. Since phyllo dough is quite thin, it's best to distribute the paste over the surface of the dough using a silicone spatula, trying not to tear the dough.
Step 17
Then place another layer of phyllo dough and repeat the last two steps, brushing its edge with butter and adding the frangipane paste.
Step 18
Do the same with the 3rd layer of dough.
Step 19
Carefully place the fruits on top of the last layer and distribute them evenly in a single layer.
Step 20
Roll the strudel towards yourself.
Step 21
Brush the top with the remaining melted butter and sprinkle with brown sugar.
Step 22
Carefully transfer it to a baking sheet lined with parchment paper.
Step 23
Place it in the oven and bake for 25–30 minutes until golden brown.
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