Ingredients with Measurements:
- 1 package of puff pastry dough
- 1 cup of Marzemino wine
- 1/2 cup of Aceto Balsamico vinegar
- 1/4 cup of sugar
- 1/2 cup of chopped walnuts
- 1/2 cup of raisins
- 1/2 cup of grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, combine the Marzemino wine, Aceto Balsamico vinegar, and sugar. Bring to a boil over medium-high heat, stirring occasionally, until the mixture has reduced by half. Remove from heat and let cool.
3. In a separate bowl, mix together the chopped walnuts, raisins, and grated Parmesan cheese.
4. Roll out the puff pastry dough on a floured surface until it is about 1/4 inch thick.
5. Cut the dough into 6 equal rectangles.
6. Brush each rectangle with the beaten egg.
7. Sprinkle the walnut, raisin, and Parmesan mixture over each rectangle, leaving a 1/2 inch border around the edges.
8. Drizzle the cooled Marzemino and Aceto Balsamico reduction over the top of each rectangle.
9. Season with salt and pepper to taste.
10. Carefully stack the rectangles on top of each other, making sure to align the edges.
11. Place the stacked rectangles onto a baking sheet lined with parchment paper.
12. Brush the top of the strudel with the remaining beaten egg.
13. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
14. Let cool for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 415
Fat: 28g
Carbohydrates: 31g
Protein: 9g
Substitutions for ingredients:
- Marzemino wine can be substituted with any red wine.
- Aceto Balsamico vinegar can be substituted with any balsamic vinegar.
- Walnuts can be substituted with any other nut.
- Raisins can be substituted with any dried fruit.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add sliced apples or pears to the filling for a fruity twist.
- Substitute the walnuts and raisins with chopped figs and pine nuts for a Mediterranean flavor.
- Use goat cheese instead of Parmesan for a tangy taste.
Tips and tricks:
- Make sure to leave a border around the edges of the pastry to prevent the filling from leaking out.
- If the pastry is too thick, use a rolling pin to thin it out.
- To make the strudel more savory, add chopped cooked bacon or prosciutto to the filling.
Storage instructions:
Store any leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the strudel in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the strudel on a platter with a drizzle of Aceto Balsamico vinegar and a sprinkle of chopped walnuts.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a glass of Marzemino wine for a perfect match.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the pastry is not puffing up, make sure the oven is preheated to the correct temperature and that the pastry is not too thick.
Food safety advice:
Make sure to cook the strudel to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Millefoglie is a traditional Italian pastry made with layers of puff pastry and a sweet or savory filling. Aceto Balsamico vinegar is a specialty vinegar from Modena, Italy, made from grape must that is aged for several years in wooden barrels. Marzemino is a red wine grape variety that is grown in northern Italy.
Flavor profiles:
The strudel has a sweet and tangy flavor from the Aceto Balsamico vinegar and Marzemino wine, with a nutty and cheesy filling.
Serving suggestions:
Serve the strudel as a dessert or as a savory appetizer.
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Region: Italian