Peach strudel

Votes: 3

Time: 1 hour 40 min.
Complexity: easily
Servings: 10 - 12

A detailed recipe for this German dish with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 Granny Smith apples (peel and core, cut into 0.5 cm thick slices, then crosswise into 0.5 cm pieces, mix with lemon juice)
2 ripe peaches (peel, pit and cut into 0.5cm slices, then crosswise into 0.5cm thick pieces.)
3/4 cup finely chopped walnuts
0.5 l of raspberries
4 tbsp (60 g) butter
Grated zest and juice of 1 fresh lemon
1/3 cup white raisins
2 tsp ground cinnamon
1/2 cup brown sugar
1/2 cup wheat flour

Pie base:

2 sheets puff pastry (this is often sold in 480-510g packages and contains 2 square sheets of puff pastry, 23 or 25cm in size.)
8 tbsp (110 g or 1/2 cup) melted butter
2 tablespoons of sugar
2 tbsp. l. apricot jam

Ingredient Substitution Suggestions

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Recipes with similar ingredients: apples, peaches, raspberry, raisin, walnuts, puff pastry, Apricot jam, brown sugar, cinnamon

Cooking the dish according to the recipe:

In a large skillet, melt the butter over medium heat and add the apples. Sauté for 5-7 minutes until they begin to caramelize. Add the lemon zest and juice, peaches, walnuts, raisins, and cinnamon and cook for another 5 minutes. Stir in the brown sugar and flour, remove from heat, and gently fold in the raspberries. Let cool to room temperature.
Preheat oven to 180°C.

While the fruit is preparing, roll out the puff pastry on a lightly floured surface. Spread a small amount of the fruit mixture on the dough and begin rolling it into a log, brushing it with butter after each turn and sprinkling with a little sugar as you roll.

If using 2 sheets of dough, make 2 strudel rolls. Spread each roll with apricot jam, place on a baking sheet, and bake until golden brown, about 40 minutes. Let cool completely and serve. (Best served the same day.)

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / German cuisine / Robert Irvine

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