Sunday, March 3, 2013

Cherry Blueberry Strudel

I promised you the Strudel, and here it is. 

From wikipedia:
A strudel (/ˈstrdəl/, German: [ˈʃtʁuːdəl]) is a type of layered pastry with a— most often sweet—filling. It is often served with cream. It became popular in the 18th century through the Habsburg Empire. Strudel is most often associated with Austrian cuisine but is also a traditional pastry in the whole area of the former Austro-Hungarian empire.

1. Fillo pastry is the nearest, easiest and fastest pastry to use for this recipe. You can find them in the freezers of grocery stores. I got a 12 sheet pack.

2. You need about ½ stick (113 gms) of melted unsalted butter. Use first 3 sheets of fillo pastry, brushing it with butter before laying the each sheet with at least 1 inch indentation. Please see pic 1.1
Pic. 1.1:

3. Spread about ½ cup of the blueberry and cherry filling (Recipe here). See pic 1.2
Pic. 1.2:

4. Roll the pastry, sealing the ends. Set aside.
5. Repeat with the next 3 sheets of fillo pastry and add a sprinkle of chopped nuts. Around 40 to 50 gms. I used pecan nuts here.

6. Lay the first pastry roll on the second, and roll it. See pic. 1.3

 Pic. 1.3:

7. Bake the strudels in 200 degs C for 20 to 25 mins. or until golden brown.

8. Let it rest for 30 mins. before serving. Sprinkle icing sugar and serve with either vanilla ice cream or whipped cream.  Enjoy!

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