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Apple and fig strudel

Strudel with apples and dried figs


Strudel with apples and dried figs

250 g wheat flour
70 g melted butter
125 ml water
1 egg

1 can of dried figs in VERA marinade
200 g of cooked apples
50 g walnuts
30 g pistachios
30 g butter
40 g dark sugar
2 eggs
Cinnamon to taste

Moscato sauce
300 ml Moscato wine
70 g of sugar
2 egg yolks
10 g potato flour
50 ml cream 30%

Pastry: Knead the ingredients for the dough for 10 minutes. When it has a smooth texture, cover and leave to rest. It is important that it can rest for as long as possible. You can make it the day before and leave it in the fridge tightly wrapped in plastic so it doesn't dry out.
Stuffing: Cream the butter with the egg yolk, sugar and a pinch of salt; to this add the chopped and drained dried figs. Finely chop the nuts. Cook and drain the apples into chunks. Whisk the egg whites into a stiff foam and combine with the nuts and cooled apples. Roll out the cold dough to a thickness of approx. 3 mm. Place the filling, wrap, brush the top with egg yolk and sprinkle with dark sugar. To make it easier to wrap the delicate dough together with the stuffing, spread it on a clean linen cloth. It will be no trouble to transfer it to the baking tray. Bake at 190 degrees C for approx. 10 minutes.
Moscato sauce: Combine the Moscato wine with the rest of the ingredients and heat slowly stirring with a wisk until it comes to a boil. Cook for about 3 minutes. Serve the strudel warm together with the sauce.

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