Strudel with garden fruits in filo dough
8 servings
60 minutes
Strudel with garden fruits in phyllo dough is a refined dessert with German roots, combining delicate crispy pastry and aromatic fruit filling. This strudel is enveloped in the sophisticated taste of frangipane almond paste enriched with lemon freshness and warmth of cinnamon. Apples, pears, and quince mixed with the tartness of prunes and refreshing mint create a harmonious balance of sweet and sour notes. Light caramelization of brown sugar gives an appetizing crispy crust, while phyllo dough makes the texture airy and crunchy. This dessert is perfect for both morning tea and cozy evening tea time. Its taste evokes nostalgia and wraps the home in warmth, while the cooking process turns into culinary art, providing pleasure at every step.
1
Make frangipane paste. For this, grind the almonds with a blender or food processor to a fine crumb (almost flour).
- Almond: 100 g
2
Cut the butter into 2 cm cubes and bring to room temperature.
- Butter: 140 g
3
Grate the zest of 1 lemon.
- Lemon: 1 piece
4
Remove the mint leaves from the stems. Discard the stems.
- Fresh mint: 10 stems
5
Mix 120 grams of room temperature butter with sugar, egg, flour, and lemon zest using a blender or another method.
- Butter: 140 g
- Brown sugar: 100 g
- Chicken egg: 1 piece
- Wheat flour: 30 g
- Lemon: 1 piece
6
Temporarily postpone the frangipani paste.
7
Pour boiling water over the prunes if they are too hard and let them sit for 10 minutes.
- Pitted prunes: 50 g
8
Drain the boiling water and cut the prunes in half.
- Pitted prunes: 50 g
9
Cut the apple, pear, and quince into large but thin slices, removing the core first.
- Apple: 2 pieces
- Pears: 2 pieces
- Quince: 1 piece
10
Pour lemon juice over the fruits and add prunes and mint leaves.
- Lemon: 1 piece
- Pitted prunes: 50 g
- Fresh mint: 10 stems
11
Sprinkle with a mixture of orange zest and cinnamon (the original uses the English mixed spices. Its two main ingredients are orange zest and cinnamon).
- Grated orange zest: 1 tablespoon
- Ground cinnamon: 1 tablespoon
12
Mix well.
13
Melt 20 grams of butter over low heat. Preheat the oven to 180 degrees.
- Butter: 140 g
14
Place a clean kitchen towel on the work surface and roll out 1 piece of filo dough on it.
15
Brush the long edge of the dough with softened butter using a pastry brush.
- Butter: 140 g
16
Spread 1/3 of the frangipane paste on top and carefully smooth it out with a spatula. Since the filo dough is quite thin, it's best to distribute the paste over the surface using a silicone spatula, trying not to tear the dough.
- Almond: 100 g
17
Then place another layer of phyllo dough and repeat the last two steps, greasing its edge with frangipane paste.
- Filo (phyllo) pastry: 3 pieces
18
Then do the same with the 3rd layer of dough.
19
Carefully place the fruits on the top layer and distribute them evenly in a single layer.
- Apple: 2 pieces
- Pears: 2 pieces
- Quince: 1 piece
20
Roll the strudel towards yourself.
21
Brush the top with the remaining melted butter and sprinkle with brown sugar.
- Butter: 140 g
- Brown sugar: 100 g
22
Carefully transfer it to the baking tray, lined with parchment paper.
23
Place in the oven and bake for 25-30 minutes until golden brown.
