Ingredients
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
To prepare
Filling
Strudel
How it's done
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To prepare
Rub the quinces with a cloth, peel them, quarter them, remove the core and cut into pieces of about 1 cm. Cook in simmering water for approx. 5 min. Drain and leave to cool slightly.
Filling
Place the crème fraîche and eggs in a bowl, mix. Add the quinces along with all the remaining ingredients up to and including the cinnamon, mix.
Strudel
Carefully unfold the pastry sheets, brush each sheet with a little butter. Stack the sheets on top of each other. Spread the nuts over the bottom third of the pastry, spread the filling on top, leaving a border of approx. 2 cm along the sides, fold the pastry ends inwards. Roll up the strudel, place it seam-side down on a baking tray lined with baking paper, brush with the remaining butter.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly on a rack, serve warm.
| Serve with: | Vanilla ice cream |
|---|
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