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Strudel with nuts

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This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For the dough:
500 g flour-100 g of malt-rice milk to taste-baking powder (cream of tartar)-sale

For the filling:
100 grams of walnuts-100 g almonds-100 g hazelnuts-150 gr raisins-apple juice-lemon zest

Instructions

Prepare the dough with flour, yeast, malt and rice milk; roll out the dough so that it has a thickness of one centimeter.
Prepare the stuffing in this manner: soak for half an hour the raisins, chopped dried fruit, blend finely meanwhile rather then the raisins with apple juice; put everything--except the raisins-in a container and bring to a boil.
Remove from heat and, when it is lukewarm, add the raisins and leaving to cool.
Pour over pasta previously rolled out and roll up; put in a greased with oil and bake for one hour at moderate heat.


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aggiungere fichi secchi ammollati nel rhum

- Ricky -

Le ricette sono ottime, solo che in qualche caso le spiegazioni e le quantità lasciano un po' a desiderare, ad es nella ricetta qui sopra del latte di riso ce ne vuole q.b. cioè quanto basta, ma quanto basta quanto? Cordiali saluti e grazie per le ottime ricette

- Sergio -

Ciao Sergio.
Latte di riso q.b. significa fino all'ottenimento della giusta consistenza dell'impasto, di conseguenza il q.b. varierà anche in funzione della farina utilizzata e del fatto che sia integrale o meno. In ogni caso grazie per il tuo commento. :-)

- Lo staff di Vegan3000 -

 
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