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Blueberry strudel is a typical dessert of Austrian tradition, but it is also much loved in Italy. Its origins date back to the period of the Habsburg Empire, when it was prepared as a Christmas dessert. The filling of fresh blueberries creates a delightful contrast between the sweetness of the puff pastry and the tartness of the fruit. This dessert is perfect to enjoy warm, dusted with icing sugar.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Defrost the puff pastry and roll it out thinly; cut out a rectangle that you will spread out on a tea towel
Step 2 of 6: Mix the blueberries with the sugar and the banana cut into thin slices
Step 3 of 6: Spread the cream over the pastry, leaving the edges free, and distribute the fruit on top
Step 4 of 6: Roll up the pastry using the tea towel and make the ends stick together by moistening them and pressing
Step 5 of 6: Bake in the preheated oven at 220 degrees for 20 minutes
Step 6 of 6: Remove the dessert from the oven, dust it with icing sugar and bake for another 5-10 minutes
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving256 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,857 kJ683 kcal | 1,116 kJ267 kcal |
| Fat | 39.22 g | 15.32 g |
| of which saturated fatty acids | 21.15 g | 8.26 g |
| Carbohydrates | 74.47 g | 29.09 g |
| of which sugars | 23.27 g | 9.09 g |
| Fibre | 7.3 g | 2.85 g |
| Protein | 9.83 g | 3.84 g |
| Salt | 0.49 g | 0.19 g |
£ 20.77
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
