 |
| Shtrudel Peyrot Yivehshim Dried Fruit Strudel 6 sheets filo pastry 175 g/6 oz butter or margarine 85 g/3 oz raisins 85 g/3 oz chopped dried dates 4 dried dessert figs, chopped 60 g/2 oz chopped walnuts grated rind of 1 lemon 2 tablespoons caster sugar 1/2 teaspoon ground cinnamon 12-16 red glace cherries 3 tablespoons soft white breadcrumbs 60 g/2 oz ground almonds icing sugar Leave the filo pastry in its wrapping at room temperature for 2 hours before unfolding. Melt the butter or margarine and set aside. Preheat the oven to 180 C./350 F./gas mark Combine the raisins, dates, figs and walnuts in a bowl. Mix together the lemon rind with the sugar and cinnamon in another small bowl. Leave the cherries whole. Stack the filo sheets. Brush the top sheet with melted butter, turn it over and brush again with butter. Repeat until all the sheets are buttered on both sides and stacked. Sprinkle the breadcrumbs over the stack, leaving a 5 cm/2 in border clear of crumbs on three sides, with a 7.5 cm/3 in strip clear of crumbs at the top. Top with an even layer of almonds and drizzle with 3 tablespoons of melted butter. Spread the dried fruit and nut mixture evenly on top. Place a row of cherries along the middle of the filling. Sprinkle the sugar mixture evenly over the filling and drizzle with 3 tablespoons of melted butter. Turn the end of the pastry over the filling, and fold in the sides. Brush the side folds with butter, and roll the strudel up firmly. Place fold-side down on a greased baking sheet and brush the top with butter. Using a sharp knife, make shallow diagonal slashes across the top, spacing them about 4 cm/1-1/2 in apart. Bake for about 30-35 minutes until golden brown. Leave on the baking sheet and dust with sieved icing sugar while hot. Leave to cool. Remove to a serving plate, or store in a sealed container at room temperature. Use the slashes as a guide to cut the strudel into slices at an angle. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |