Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup lukewarm water
- 2 tablespoons vegetable oil
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the lukewarm water and vegetable oil, and mix until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. Roll out the dough on a floured surface until it is very thin, almost translucent.
6. Brush the dough with the beaten egg.
7. Sprinkle the breadcrumbs over the dough, leaving a 1-inch border around the edges.
8. In a separate bowl, mix together the raisins, chopped walnuts, sugar, cinnamon, and nutmeg. Spread this mixture over the breadcrumbs.
9. Roll up the dough tightly, tucking in the edges as you go.
10. Place the strudel on a baking sheet lined with parchment paper.
11. Brush the melted butter over the top of the strudel.
12. Bake for 30-35 minutes, until the strudel is golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 43g
Protein: 6g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can substitute the raisins with dried cranberries or cherries.
- You can use pecans or almonds instead of walnuts.
Variations:
- You can add chopped apples or pears to the filling for a fruity twist.
- You can add a tablespoon of rum or brandy to the filling for a boozy flavor.
- You can sprinkle powdered sugar over the top of the strudel before serving.
Tips and tricks:
- Make sure to roll out the dough very thin for the best results.
- Use a pastry brush to evenly distribute the egg wash and melted butter.
- Let the strudel cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store the strudel in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the strudel in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the strudel on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Sprinkle chopped walnuts or raisins over the top of the strudel before serving.
Pairings:
Serve the strudel with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggested side dishes:
Pair the strudel with a cup of hot tea or coffee.
Troubleshooting advice:
- If the dough tears while rolling it out, patch it up with a bit of extra dough.
- If the strudel is too dry, brush it with a bit of melted butter or sprinkle it with a bit of sugar.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store leftovers properly to prevent spoilage.
Food history:
Fassa Strudel is a traditional dessert from the Trentino-Alto Adige region of Italy. It is typically served during the Christmas season.
Flavor profiles:
Fassa Strudel is sweet and nutty, with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the strudel warm or at room temperature.
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Region: Austrian