Peach strudel is a typical dessert of South Tyrolean cuisine. The pastry is thin and flaky, while the filling is rich in sweet peaches, raisins, cinnamon and pine nuts. Its fragrance fills the air and its taste is irresistible.
Make a well with the flour
Put the soft butter in pieces in the center and crack in the egg
Add 4 spoonfuls of water then knead everything together
You should obtain a very elastic and smooth dough ball
Cover it and let it rest for about 30 minutes
In the meantime: soak the raisins and peel the fruit, then cut it into small pieces
On a large lightly floured cloth, roll out the dough first with a rolling pin and then with the backs of your hands until it is very thin, almost transparent
Then sprinkle it with the bread crumbs, the pieces of fruit and the well-drained raisins, and dust everything with the granulated sugar and half a teaspoon of cinnamon
Roll the strudel up on itself, helping yourself with the kitchen towel (or with parchment paper). Seal the ends, then place it on the buttered baking tray, shaping it into a crescent
Bake it for about 30 minutes in the oven already heated to 200 degrees and serve it warm or cold, dusted with powdered sugar
Baking Tray
Pot
Pastry Wheel
Italia
| Energy (kcal) | 132.75 |
| Carbohydrates (g) | 24.13 |
| of which Sugars (g) | 17.86 |
| Fat (g) | 3.57 |
| of which Saturates (g) | 1.91 |
| Protein (g) | 1.74 |
| Fiber (g) | 1.6 |
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