16 Dried Fruit Swiss Strudle Pastry Recipe Prepare To Be Amazed!
Published on: Mar 13, 2024
Swiss strudle pastry is a beloved dessert that originated in Eastern Europe and has made its way into kitchens all over the world. This flaky, buttery pastry is typically filled with a variety of sweet or savory fillings, but today we'll be focusing on a delicious dried fruit filling. Not only is this recipe easy to make, but it's also a great way to use up any leftover dried fruit you may have in your pantry. So let's get started on creating a mouthwatering dried fruit Swiss strudle pastry that will impress your family and friends.
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Old Fashioned Raisin Pie
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This beer can chicken recipe is perfect for those who love a little bit of sweetness in their savory dishes. The apricot marinade adds a tangy and sweet flavor to the chicken, and the beer helps to keep it juicy and tender. Serve this up with some rice and steamed vegetables for a well-balanced meal.
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Butter Tarts
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No. 7 - Cranberry Chocolate Nut Pie
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Main Ingredients: Pastry, Spring Onions, Bacon, Raisins, Green Apples
Pasties are a traditional British dish that is perfect for a quick and easy meal. In this beer can chicken recipe, the pasties are used as a stuffing for the chicken, adding a unique and delicious flavor. Serve this up with some mashed potatoes and steamed vegetables for a complete and satisfying meal.
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Main Ingredients: Light Brown Sugar, White Sugar, All Purpose Flour
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Sourdough Enriched Morning Buns
Main Ingredients: Sourdough Starter, Water, Bread Flour, Milk, Egg
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Ingredients:
For the pastry:
1 ½ cups all-purpose flour
1 tsp salt
½ cup cold butter, cubed
1/3 cup ice water
1 egg, lightly beaten
For the filling:
1 cup dried apricots, chopped
1 cup dried cranberries
1 cup golden raisins
½ cup honey
½ cup water
½ tsp cinnamon
½ tsp nutmeg
Instructions:
In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Slowly add in the ice water, a little at a time, until the dough comes together. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes.
In a saucepan, combine the dried apricots, cranberries, golden raisins, honey, water, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the dried fruit has softened and the mixture has thickened, about 10 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled pastry dough on a floured surface into a large rectangle. Carefully transfer the dough to a baking sheet lined with parchment paper.
Spoon the dried fruit filling down the center of the dough, leaving about 2 inches of dough on either side. Use a knife to make diagonal cuts on each side of the filling, about 1 inch apart.
Starting at the top, fold the strips of dough over the filling, alternating sides to create a braided look. Brush the top of the pastry with the beaten egg.
Bake for 25-30 minutes, or until the pastry is golden and the filling is bubbling. Let cool for 10 minutes before slicing and serving.
Tips:
Feel free to use any combination of dried fruits you have on hand, such as figs, dates, or cherries.
Serve the pastry warm with a scoop of vanilla ice cream for a decadent dessert.
If you don't have a pastry cutter, you can use two knives or your fingers to cut in the butter.
By following this simple recipe, you can create a delicious dried fruit Swiss strudle pastry that will impress your taste buds. The combination of flaky pastry and sweet, tangy dried fruit is a match made in heaven. So next time you're looking for a unique and impressive dessert, give this recipe a try. Your family and friends will thank you.
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