Strudel with banana and tangerines
4 servings
60 minutes
Strudel with banana and tangerines is the embodiment of tenderness and harmony of flavors. This dessert comes from European cuisine, where puff pastry became the perfect base for fruit fillings. The sweetness of banana pairs wonderfully with the refreshing tartness of tangerines, while cinnamon and vanillin add warmth and depth to the aroma. Lemon zest adds a subtle citrus note, and semolina helps maintain texture by absorbing excess juice. This strudel is perfect for cozy home tea parties, and its crispy crust combined with juicy filling offers true delight. It is baked to a golden crust and can be lightly dusted with powdered sugar before serving. Such a treat makes a wonderful ending to a family dinner or festive feast, surprising with its simplicity and elegance.
1
Slice the banana into 'petals' using a vegetable peeler. Peel the mandarins and cut each segment in half.
- Bananas: 1 piece
- Tangerines: 2 pieces
2
Roll out the dough into a thin layer (about 3 mm) in a rectangle.
- Puff pastry: 1 piece
3
Arrange the fruits tightly, leaving a little space at the edges. Evenly sprinkle with semolina (to absorb excess juice), two teaspoons of sugar, cinnamon, vanillin, and lemon zest. Roll it up and tightly pinch the ends.
- Bananas: 1 piece
- Tangerines: 2 pieces
- Semolina: 2 teaspoons
- Sugar: 4 teaspoons
- Ground cinnamon: 2 teaspoons
- Vanillin: pinch
- Lemon zest: 1 teaspoon
4
Brush the roll with an egg beaten with the remaining sugar.
- Chicken egg: 1 piece
- Sugar: 4 teaspoons
5
Place in a preheated oven, bake at 175 degrees for 30 minutes.