The autumn strudel my way is a delicious, simple, crunchy, flaky dessert full of seasonal fruit. Served warm with a bit of vanilla ice cream, it will be perfect as an after-dinner dessert. For the autumn strudel my way, I used apple (a must-have in strudel), persimmon (I was gifted a bag), orange, and some walnuts for a crunchy note. I assure you this autumn strudel my way is delicious! Try it!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1 roll rectangular puff pastry
- 1 persimmon
- 1 apple (small)
- 1 orange (peeled)
- 0.7 oz chopped walnuts
- 1 tbsp whole cane sugar
- 1 lemon (zest grated)
- to taste cinnamon
- to taste crushed amaretti (or breadcrumbs)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Reusable Parchment Paper
Steps
Peel the fruit and cut it into pieces. Collect it in a bowl and season with cinnamon, grated lemon zest, and cane sugar. Cover and let it marinate for twenty minutes. Chop the walnuts. Unroll the puff pastry and sprinkle the base with crumbled amaretti (or breadcrumbs): this step is essential because the cookie crumbs or breadcrumbs will absorb the moisture and juices released by the fruit and prevent the pastry from getting soggy. Add the fruit in the center and close the strudel by overlapping the edges and sealing the top and bottom edges well. Place it on a baking tray lined with parchment paper with the seam facing down. Make the classic diagonal cuts on the surface and bake in a preheated oven at 350°F for 40 minutes. Once ready, let it cool slightly before cutting it into slices. Sprinkle with powdered sugar and serve.
Notes
If you like, you can brush the strudel with beaten egg or melted butter.
For the strudel, I used ready-made puff pastry, but if you prefer, you can make your own strudel dough.
