Ingredients with Measurements:
- 1 package of phyllo dough
- 1/2 cup of melted butter
- 2 cups of thinly sliced Njeguška Pršuta
- 2 cups of thinly sliced apples
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 1/2 cup of chopped walnuts
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. On a clean surface, lay out a sheet of parchment paper and place a sheet of phyllo dough on top.
3. Brush the phyllo dough with melted butter and layer another sheet of phyllo dough on top.
4. Repeat this process until you have 5 layers of phyllo dough.
5. In a bowl, mix together the thinly sliced Njeguška Pršuta, thinly sliced apples, brown sugar, cinnamon, and chopped walnuts.
6. Spread the mixture evenly over the phyllo dough.
7. Roll the phyllo dough into a log, tucking in the sides as you go.
8. Place the log onto a baking sheet lined with parchment paper.
9. Brush the top of the log with melted butter.
10. Bake in the preheated oven for 25-30 minutes, or until golden brown.
11. Let cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 10g
Substitutions for ingredients:
- Instead of Njeguška Pršuta, you can use prosciutto or bacon.
- Instead of apples, you can use pears or peaches.
- Instead of walnuts, you can use almonds or pecans.
Variations:
- Add a drizzle of honey over the top of the strudel before serving.
- Add a sprinkle of powdered sugar over the top of the strudel before serving.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to ensure a crispy crust.
- Use a sharp knife to slice the strudel to prevent it from falling apart.
- Serve with a dollop of whipped cream or vanilla ice cream.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the leftover strudel on a baking sheet and bake 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:
- Fresh mint leaves
- Powdered sugar
Pairings:
- A glass of white wine, such as Chardonnay or Pinot Grigio.
Suggested side dishes:
- A mixed green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and continue rolling.
Food safety advice:
- Make sure to cook the strudel until it is golden brown and heated through to ensure that it is safe to eat.
Food history:
- Njeguška Pršuta is a type of cured ham that is traditionally made in the Njeguši region of Montenegro.
Flavor profiles:
- The salty Njeguška Pršuta pairs perfectly with the sweet and tart apples, while the cinnamon and brown sugar add warmth and depth to the dish.
Serving suggestions:
- Serve the strudel warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Region: Montenegrin