Strudel with feijoa and mascarpone

6 servings

60 minutes

Strudel with feijoa and mascarpone is a harmony of crispy crust and delicate exotic filling. Feijoa, with its refined aroma and sweet-sour taste featuring hints of pineapple and strawberry, combined with creamy mascarpone creates a delightful duet. This dessert, inspired by European traditions, impresses with its balance of textures and flavor nuances. Vanilla sugar enhances the fruity freshness, while the slight acidity of feijoa makes the dish unusual and memorable. It is perfect as an exquisite treat for tea or coffee and can also be a centerpiece for festive tables. Best served warm to enjoy the softness of the filling and the crunch of the golden pastry. This strudel is a true delight for lovers of unusual flavor combinations.

Energy value per serving

• Calories: 327.2
• Proteins: 5g
• Fats: 19.2g
• Carbohydrates: 35g

Ingredients

• Feijoa: 500 g
• Yeast-free puff pastry: 250 g
• Vanilla sugar: 30 g
• Mascarpone cheese: 2 tbsp
• Sugar: 30 g
• Butter: 1 tbsp
• Chicken egg: 1 pc

Cooking steps

1. Thaw the dough according to the instructions.

2. Peel the feijoa, slice the soft fruit into pieces, sprinkle with half vanilla and regular sugar, and let it sit for half an hour.

   Required ingredients:

   • Feijoa: 500 g
   • Vanilla sugar: 30 g
   • Sugar: 30 g

3. Chop the rough skin of the feijoa in a blender with mascarpone, egg white, and the second half of the sugar.

   Required ingredients:

   • Feijoa: 500 g
   • Mascarpone cheese: 2 tablespoons
   • Chicken egg: 1 piece
   • Sugar: 30 g

4. Roll out the dough, spread with butter and the prepared sauce (set aside a couple of tablespoons of sauce for later). Drain the juice and place the candied slices of feijoa (also set the juice aside for later).

   Required ingredients:

   • Yeast-free puff pastry: 250 g
   • Butter: 1 tablespoon
   • Mascarpone cheese: 2 tablespoons
   • Feijoa: 500 g

5. Add a bit more mascarpone to the filling and roll the dough into a log. Brush the log with butter and egg yolk.

   Required ingredients:

   • Mascarpone cheese: 2 tablespoons
   • Butter: 1 tablespoon
   • Chicken egg: 1 piece

6. Bake at 180 degrees for 25–30 minutes.

7. Mix the sauce leftovers with the juice. You can add a little milk or cream.

   Required ingredients:

   • Feijoa: 500 g

8. 10 minutes before it's ready, take out the roll, make a few shallow cuts, and pour sauce over it. Increase the temperature to 200 degrees.

9. Garnish before serving, serve warm.