Description
Serpentone delle monache. Strudel of crisp Filo with intricate rich filling of apples, nuts and dried fruit. Of course, this recipe is an ancient Italian baking has its own story!
Ingredients
-
Flour
1.5 cup
-
Olive oil
0.5 cup
-
Water
0.5 cup
-
Sugar
3 Tbsp
-
Nuts
3 handful
-
Apple
1 piece
-
Raisins
1 handful
-
Figs
2 piece
-
Prunes
4 piece
-
Lemon peel
2 tsp
-
Dry white wine
1 Tbsp
-
Powdered sugar
-
Cardamom
-
Cinnamon
Cooking
Knead the dough. Mix a half-Cup of warm water and half a Cup of olive oil. Add a couple of tablespoons of sugar, 1 tsp grated lemon peel, flour. Knead a soft dough. It is almost not sticky, very easy to use.
Roll the dough into a ball and place it under plastic wrap to "ripe".
While the dough "Matures", prepare the filling for the strudel. Grind nuts - walnuts and almonds. Not very finely.
Dried fruits are washed, steam and warm water. Then dry off. Figs and prunes cut into pieces. I took prunes instead of dried cherries. It was very tasty.
Add dried fruit grated lemon zest - 1 tsp, ground cardamom and cinnamon on the tip of a knife. Sprinkle stuffing tablespoon of white wine.
Roll out the dough to a rectangular shape. With a thickness of 1-2 mm.
Scrape the dough peeled and seeds of apples on a coarse grater.
Evenly sprinkle with dried fruit and nut mixture. Sprinkle the toppings 1 tablespoon of sugar.
Install the four edges of the dough into 1-2 cm and roll it into a roll.
Place it on a greased baking sheet and bake in a preheated oven at 180-200 degrees until cooked Golden brown. About 20-30 minutes. The finished loaf can be sprinkled with powdered sugar.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.