Wild berry strudel
- Energy Kcal 304
- Carbohydrates g 51.1
- of which sugars g 25.9
- Protein g 5.6
- Fats g 8.5
- of which saturated fat g 3.81
- Fiber g 5
- Cholesterol mg 51
- Sodium mg 216
- Difficulty: Average
- Prep time: 30 min
- Cook time: 35 min
- Serving: 6 people
- Cost: Average
- Note + 1 hour for the mixture to rest
Apple strudel is a simple and wholesome dessert from the Trentino-Alto Adige region that’s earned its place among Italy’s traditional recipes. The success of this crumbly roll of puff pastry filled with local ingredients has inspired a host of sweet and savory spin-offs. These include a colorful, down-to-earth vegetable strudel, cocoa strudel with a soft filling of cinnamon-scented pears, and shortcrust strudel. We’ve come up with another tempting version dedicated to lovers of fruit desserts: wild berry strudel. This tasty treat with a juicy center can be served as a dessert accompanied by a scoop of ice cream or a dollop of fresh cream, or it can be enjoyed as a special snack!
- Ingredients for the pastry
- Flour 00 1 ⅓ cup (150 g)
- Eggs ¼ cup (55 g) - (approx. 1)
- Water 2 tbsp (30 g)
- Sunflower seed oil ¾ tbsp (10 g)
- Fine salt 1 pinch
- For the filling
- Blackberries 5 oz (150 g)
- Blueberries 6 oz (180 g)
- Raspberries 4 oz (120 g)
- Brown sugar ½ cup (100 g)
- Breadcrumbs ½ cup (50 g)
- Butter 3 tbsp (40 g)
- For the topping
- Powdered sugar to taste
How to prepare Wild berry strudel
To make wild berry strudel, first start with the dough: Add the flour, salt, eggs 1, and water to a bowl 2, mix with a fork to absorb the liquid, and then add the oil a little at a time 3.
Continue mixing. Once all the ingredients are combined 4, transfer the dough to a pastry board and knead by hand to form an even little mound 5. Place the dough in a lightly greased bowl, cover with plastic wrap, and leave to rest for an hour in a cool place 6.
Meanwhile, turn to the filling: Place the washed berries in a bowl, add brown sugar 7, and mix. Take the ball of dough and place on a lightly floured cloth 8. Roll out to a thickness of a coin (1-2 mm) with a rolling pin 9.
Then roll out the dough again, gently stretching with the palm of your hands 10 while taking care not to break the sheet. The resulting rectangle should measure approximately 16x20 inches (40x50 cm). Now brush the surface with melted butter 11 and sprinkle one-third of the pastry with breadcrumbs 12.
Add the leftover bread crumbs to the berries and mix 13. Spread all the berries on the side of the pastry that you covered with breadcrumbs 14. Now use the tea towel to roll up the strudel from the short side of the rectangle 15.
Fold over the ends to seal 16, brush the surface with leftover melted butter 17, and make diagonal cuts across the top 18.
Bake in a conventional oven preheated to 370°F (190°C) for 30-35 minutes. Once cooked, take the strudel out of the oven 19, allow to cool, and then dust the surface with powdered sugar 20. Your wild berry strudel is ready to serve 21.
This wild berry strudel will keep for three days in the refrigerator. You can warm it slightly before serving. It can be frozen after baking if the ingredients you used were fresh, i.e. not defrosted.
Serve the strudel with some vanilla ice cream or a dollop of fresh whipped cream for extra indulgence.