Why unusual? Because along with the classic filling of fruit, raisins and pine nuts I added the pumpkin! It was an advanced piece and baked, as the pumpkin itself is a sweet vegetables why not add it to the strudel?! The experiment has paid off ... or should I say good vegetables? :-D
I apologize for the photo that is temporary! The problem of the photos is indeed important, mine are very amateur and not very nice .. you have any suggestion to make some pretty pictures? that light is best to use? certainly not one that I used this morning at 7 ... right? :-)
Ingredients for the dough:
150 gr flour 50 gr 2
oatmeal 3 tablespoons corn oil
1 / 2 cup of apple juice to mix
2 tablespoons barley malt or rice
grated lemon peel to taste 1 teaspoon
baking soda 1 pinch of salt
Ingredients for filling:
1 apple (200 gr) 1 pear
(200 gr) 200 gr
cooked pumpkin 2 tablespoons of dried fruit to taste (I used cashews and pine nuts )
2 tablespoons raisins 3
prunes into small pieces 1 teaspoon ground cinnamon
grated lemon peel to taste 1 tablespoon breadcrumbs
1 / 2 cup apple juice
Preparation: Mix the
flour, salt, lemon peel and baking soda, add oil and rub well with your hands to obtain a sandy soil.
Add the malt and apple juice (slowly latter is so, it may not serve you everything! Regulator kneading) and processed until the mixture is smooth and not sticky.
Separately in a small saucepan, cook the chopped fruit with all other ingredients except the bread crumbs. Bake 5-10 minutes then add the breadcrumbs. Mix and put on a plate to cool more quickly.
(be careful you do not put the stuffing in the dough because the hot melt!)
Roll out the dough very thin, the filling in the center disponetevi warm and close strudel dough edges by dipping a bit.
Brush the strudel with any of the malt.
Bake in preheated oven at 180 degrees for 20 minutes before serving and sprinkle with cocoa or cinnamon as I did with a little almond cream white (which pleasure!!)
