A juicy and mouth-watering raspberry strudel – a bright berry delight wrapped in crispy baked puff pastry. If desired, it can be prepared from filo dough or puff yeast dough.
Place the raspberries in a container with a non-stick bottom, cover with sugar and place the container on the stove.
Pour in lemon juice and simmer for about 3-5 minutes so that the berries give off juice, but do not lose their shape. Let cool for 10-15 minutes.
Defrost puff pastry or filo dough, roll it out on a work surface into a rectangular layer. Put crushed crackers and nut crumbs on the narrow edges of the layer: walnut kernels, hazelnuts or peanuts.
Place the stewed raspberries on the crumb. Preferably without syrup. If the berries are not roasted with sugar, they will release the liquid and the dough will not bake, absorbing it.
Fold both ends of the dough over the filling and roll the blank into a roll.
Thus, the workpiece must be without holes so that the filling does not leak onto the baking sheet when baking. Preheat the oven to 200 degrees and place the blank on parchment paper, covering a baking sheet with it. Place in oven for 40-50 minute
The strudel should bake very well inside, so take your time to take it out as soon as it is browned. Beat the chicken egg and brush it over the baking surface, let it brown. Then remove and cool, sprinkle with powdered sugar.
Cut the raspberry strudel into pieces and serve with ice cream, various sauces, toppings, etc.
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