Fruit Strudel

Name: Fruit Strudel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 25 g Butter; 250 g Flour; 1 pinch Salt; 2 Egg Yolk; 100 g Walnut kernels; 100 g Gingerbread; 100 g Butter; 50 g dried figs; 50 g dried dates; 50 g Raisins; 2 Egg Yolk; 80 g Icing sugar; 150 g Whipped cream; 7-10 Tbsp grated peel of 1 untreated lemon and orange; 3-4 Tbsp Breadcrumbs; 7-10 Tbsp Icing sugar and chopped walnuts; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

25 g Butter
250 g Flour
1 pinch Salt
2 Egg Yolk
100 g Walnut kernels
100 g Gingerbread
100 g Butter
50 g dried figs
50 g dried dates
50 g Raisins
2 Egg Yolk
80 g Icing sugar
150 g Whipped cream
7-10 Tbsp grated peel of 1 untreated lemon and orange
3-4 Tbsp Breadcrumbs
7-10 Tbsp Icing sugar and chopped walnuts
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs

Directions

1
Melt the butter and let it cool down. Sieve the flour and salt into a bowl and make a depression in the middle. Add 2 tablespoons of butter and egg yolk. Beat with the dough hooks of the hand mixer. Add lukewarm water (up to 1/8 litre) until you get a soft, smooth dough that comes off the bowl rim. Knead on a floured work surface and beat until the dough is soft and elastic.
2
Shape into a ball and brush with remaining butter. Rinse a saucepan with boiling water and put it over the dough. Let the dough rest for about 1 hour. In the meantime, scald walnuts with boiling water and skin them. Grind with the gingerbread. Melt 50 g butter and let it cool down. Wash and drain the raisins, dice figs and dates finely and mix with raisins and melted butter. Cream egg yolk and icing sugar. Stir in the fig and date mixture, ground walnuts and gingerbread, cream, lemon and orange peel. Place a large tea towel on a work surface and sprinkle with flour. Place the dough on top and roll out as thin as possible to form a rectangle (approx. 40x50 cm). Melt the rest of the butter and spread the dough with 2 tablespoons of butter.
3
Wash and drain the raisins, dice figs and dates finely and mix with raisins and melted butter. Cream egg yolk and icing sugar. Stir in the fig and date mixture, ground walnuts and gingerbread, cream, lemon and orange peel. Place a large tea towel on a work surface and sprinkle with flour. Place the dough on top and roll out as thin as possible to form a rectangle (approx. 40x50 cm). Melt the rest of the butter and spread the dough with 2 tablespoons of butter. Sprinkle with breadcrumbs and spread the filling evenly on top. Roll up the dough from the narrower side using the cloth. Place it on a greased baking tray sprinkled with breadcrumbs and brush with the remaining butter. Bake in the preheated oven (electric: 225 °C / gas: level 4) for approx. 30 minutes. Serve the strudel warm or cold, sprinkled with icing sugar and chopped walnuts. Results in approx. 20 slices
4
Sprinkle with breadcrumbs and spread the filling evenly on top. Roll up the dough from the narrower side using the cloth. Place it on a greased baking tray sprinkled with breadcrumbs and brush with the remaining butter. Bake in the preheated oven (electric: 225 °C / gas: level 4) for approx. 30 minutes. Serve the strudel warm or cold, sprinkled with icing sugar and chopped walnuts. Results in approx. 20 slices