Sweet carrot strudel

Sweet carrot strudel

Total: 55 Min. | Active: 30 Min.
vegetarian
Nutritional value / person: 311 kcal
, Fat: 18 g
, Carbohydrate: 31 g
, Protein: 4 g

Ingredients

8 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 tbsp butter
500 g carrots, coarsely grated
100 g dates, finely chopped
100 g hazelnuts, roasted, coarsely chopped
50 g coarse cane sugar
1 pear (approx. 200 g), coarsely grated
3 tbsp crème fraîche
1 tbsp lemon juice
¼ tsp cinnamon
¼ tsp salt

Strudel

1 parcel strudel pastry (approx. 120 g)
60 g butter, melted, left to cool

To bake

icing sugar to dust
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How it's done

Filling

Heat the butter in a pan. Sauté the carrots for approx. 5 mins. Mix in the dates and all the other ingredients up to and including the salt, leave to cool.

Strudel

Carefully unfold the pastry sheets, brush with a little butter and stack them on top of each other on a cloth. Spread the filling over the bottom third, leaving a border of approx. 3 cm along the sides, fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place it seam-side down on a baking tray lined with baking paper, brush with a little butter.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200°C. Brush the strudel with the remaining butter several times during baking. Remove from the oven, allow the strudel to cool slightly on a rack, dust with icing sugar.

Good to know
Serve with: Whipped cream, vanilla ice cream or custard.

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