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Wild Berry Strudel

Source: The Italian Gourmet
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Total Time:  2 Hours 35 Minutes
  Serves 6
The use of whipped cream, wild berries, strudel pastry and yogurt brings together the dessert traditions of an area that once belonged to a single empire, whose borders extended to the Orient.
For Pastry:
2 1/2 cups all-purpose flour
2 tablespoons olive oil
Pinch of salt
2 cups water
For Cream:
3 oz raspberries
3/4 cup plain yogurt
1 cup sugar
Juice of 1/2 lemon
1 cup heavy cream, whipped
For the Filling:
5 oz raspberries
5 oz blackberries
5 oz wild strawberries
3/4 cup superfine sugar (caster)
Wild Berry Strudel Recipe at
FOR PASTRY: Make a soft, smooth dough with the flour, oil, salt and water. Set aside to rest for 2 hours.

Preheat the oven to 350 degrees F.

Roll out the dough very thinly (about 1/32 in) and cut into 24 x 2 in circles. Arrange the pastry rounds on an oiled baking sheet. Bake in the oven for 10 minutes, until golden and crisp. Set aside to cool.

FOR CREAM: Mix the raspberries with 1/3 cup of the yogurt, the superfine sugar and the lemon juice. Stir until the sugar has completely dissolved. Fold in the whipped cream. Do not chill.

Place a sheet of pastry in the center of the serving plate. Spread a layer of the fruit cream and superfine sugar over it. Cover with the raspberries and more superfine sugar. Add another pastry sheet, more fruit cream, superfine sugar and blackberries. Continue in this manner, forming 3 layers of filling using each type of berries.

Garnish with remaining yogurt, sweetened with 1 tablespoon of sugar if desired.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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