Wild Berry Strudel
- Total Time 2h 35m
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.
This elegant, rich dessert is typical of the cuisine of Upper Adige, and in particular of the city of Bressanone.
- For Pastry:
- 2 1/2 cups all-purpose flour
- 2 tablespoons olive oil
- Pinch of salt
- 2 cups water
- For Cream:
- 3 ounces raspberries
- 3/4 cup plain yogurt
- 1 cup superfine sugar
- Juice of 1/2 lemon
- 1 cup heavy cream, whipped
- For the Filling:
- 3/4 cup superfine sugar
- 5 ounces raspberries
- 5 ounces blackberries
- 5 ounces wild strawberries
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 inch) and cut into 24 x 2-inch 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 sugar and lemon juice. Stir until the sugar has completely dissolved. Fold in the whipped cream. Do not chill.
FOR FILLING: 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.
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