Autumn! What a glorious time of the year! Tomatoes are making room for plums, pears and apples… If you don’t like fresh prunes, use prunes. Enjoy this strudel in your crisp mornings or tea afternoons.
Serves: 6 Prep. time: 15′ + 12h waiting Cooks in: 50′ Ready in: 1:05′
1 package of puff pastry (2 sheets)
24 prunes, pitted and sliced
1 cup sweet white wine
1 tsp cinnamon
350 g walnuts, finely chopped
1 tbsp orange zest
icing sugar for serving
cinnamon powder for serving
In a saucepan marinate prunes with cinnamon, cloves and wine overnight.
The next day add 1/2 cup water and boil on medium heat until prunes are tender. Remove pan from heat and allow to dry on kitchen paper.
Whizz half prunes in your blender to a smooth puree. Transfer in a bowl and stir in remaining prunes and ingredients until well combined.
Preheat oven at 180οC/fan. Place 1 pastry sheet on a clean surface and spread the prune filling leaving a 2 cm margin. Roll to create a cylinder. Prick surface with a fork and place on a non-stick pan lined with non-stick baking parchment. Bake for 30-40 minutes or until pastry puffs and has a nice color. Serve with vanilla or chocolate ice cream, sifting some icing sugar and cinnamon on top.
Photo Vangelis Paterakis – Food styling Elena Jeffrey
Και η ελληνική συνταγή: Στρούντελ με δαμάσκηνα