Dessert // Pies

Auburn strudel

  • package puff pastry - 1 Each
  • large onion - 1 Thing (stuffing)
  • Garlic - 3 cloves (stuffing)
  • celery - 2 pieces (stuffing)
  • nuts - 1 kg(stuffing)
  • packing cooked chestnuts - 1 Thing (stuffing)
  • Bank chestnut puree - 1 Thing (stuffing)
  • breadcrumbs - 60 grams (stuffing)
  • thyme - 1 pinch (stuffing)
  • port - 60 milliliters(stuffing)
  • milk - 1 tbsp.spoon (filling)
  • Brussels sprouts - 10 pieces (optional)
  • margarine - 1 tbsp.Spoon (optional)
  • ground black pepper - to taste (optional)

1. Grind the onion, garlic, celery and nuts.Heat the oil in a large skillet.Add the onion, garlic and celery and cook until vegetables are tender.Add walnuts, chestnuts, chestnut puree, breadcrumbs, thyme, port wine and milk.Stir.2. In a pot of boiling water, add the sprouts and cook until it becomes soft.Put the cabbage in a bowl and mix with margarine and black pepper to the consistency of mashed potatoes.Put the filling on half a sheet of foil, make a rectangle filling.Top with

a mixture of Brussels sprouts, and then - the remaining stuffing, without deviating from the shape of a rectangle.Wrap the stuffing in foil and bake in a preheated 180 degree oven for 20 minutes.3. floured work surface roll dough into a thin rectangle, which must be greater than the width of the filling 3 times.4. Put the stuffing baked in the middle of the rectangle of dough.5. With a sharp knife to cut the edges of the dough into thin strips, not capturing the stuffing.Coat the strips with milk and apply them on top of each other.6. Place the strudel in the oven and bake for 20 minutes until golden brown.

Servings: 6

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