As promised in last Monday’s recipe, here are the strudel bundles I made with the crazy dough with mixed seeds, a dough that has been all the rage here at my house lately. I’ve been using it in many different recipes.

Since today’s topic for the column Light and Tasty is “breakfast”, as soon as I prepared (and ate) these strudel bundles I had no doubt about which recipe to propose for this issue. I made them for two consecutive days, and we enjoyed them for two consecutive breakfasts. And the family jury said yes! 😃

And so, I can declare by proven proof that having breakfast with these bundles, made with a crunchy crazy dough with seeds, and filled with apples, raisins, and amaretti, makes a great start to the day! 😃

It’s a rustic little sweet, with a homemade look, with a taste that reminds us of grandma’s desserts, the desserts we prefer, and not just for breakfast. 😉

Ready for the recipe?

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Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for 8 Strudel Bundles

Half block crazy dough with seeds
4 tablespoons jam
1 apple
1 tablespoon raisins
8 amaretti
to taste almonds
ground cinnamon (optional)

Rolling Pin
Pastry Board
Knife

Preparation of Strudel Bundles

First, prepare the crazy dough with mixed seeds.
If you don’t have seeds, or if you don’t want to use them, they can easily be omitted. Alternatively, you can use this other basic version of my crazy dough.
Divide the block in half and roll out the dough with a rolling pin, creating a rectangle (approximately 11.81×9.84 inches).
Cut the dough into rectangles (or any other shape you like).
Spread the jam over the rectangles.
I used three different light-colored jams (apricot, peach, and mixed citrus). They all work, and it’s a great way to finish off leftover jar bits in the fridge.
Add the chopped apple (I didn’t peel it), raisins, some coarsely chopped almonds, and crumbled amaretti (one amaretto per rectangle) to the jam.
Close the bundles.
I propose two methods.
1) Fold each rectangle over itself, as shown in this photo:
Seal all edges well with your fingertips.
The filling seems abundant and tends to escape, but after baking, it will be perfect.
2) Or close the bundles as in the following photo, without folding the dough but placing the second layer of dough over the filling (after rolling out the other half of the block, of course) like a ravioli.
This results in bundles twice the size of the previous ones (having a double layer of dough) with the same amount of filling (and therefore less abundant filling), and it is these that the quantities indicated in the ingredient list refer to.
In this case, the filling is less abundant, but you will appreciate the flakiness of the dough, which becomes crunchy at the edges. I must say, a crunchiness I find irresistible. 😊
In either case, for baking consider: 356°F for about 10 minutes, then reduce to 338°F, cooking time: approximately 35 minutes.
I recommend adjusting temperature and cooking time according to your own oven, I also further reduced to 320°F because, as you can clearly see from the photos, the edges tended to brown so I preferred a longer and lower temperature baking to allow the filling to cook well.
Note (it’s obvious, but better to be precise): by making the first version, you get 8 bundles using half a block of dough, to use a whole block of crazy dough as per recipe you need to double the filling (so 2 apples, 16 amaretti… 😉).
More filling? Less filling? 8 bundles? 16 bundles? Are you undecided? Well then, do as we did, taste here and taste there, in doubt we ate them all! 😄
And after eating my strudel bundles… take a tour through the other Light and Tasty recipes 🙂 You can enjoy a different breakfast every day of the week!
Carla: 7 Jar Cake
Daniela: Small Tarts with Oil Shortcrust and Apples
Elena: Raspberry Tart with Crumbly Shortcrust
Franca: Homemade Hemp Milk
Milena: Soft Apple and Orange Cakes
Serena: Granola