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.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Defrost the puff pastry and roll it out thinly; cut out a rectangle that you will spread out on a tea towel
Mix the blueberries with the sugar and the banana cut into thin slices
Spread the cream over the pastry, leaving the edges free, and distribute the fruit on top
Roll up the pastry using the tea towel and make the ends stick together by moistening them and pressing
Bake in the preheated oven at 220 degrees for 20 minutes
Remove the dessert from the oven, dust it with icing sugar and bake for another 5-10 minutes
Roll of puff pastry
Sheet of parchment paper
Bowl
Spatula
Baking mold
Italia
| Energy (kcal) | 173.69 |
| Carbohydrates (g) | 28.1 |
| of which Sugars (g) | 9.23 |
| Fat (g) | 4.25 |
| of which Saturates (g) | 1.86 |
| Protein (g) | 5.74 |
| Fiber (g) | 1.85 |
| Sale (g) | 0.13 |
