Pineapple Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 242 mg | (6 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the strudel:
- 175 grams Pastry flour
- salt
- 1 egg yolk
- 1 Tbsp Vinegar
- 8 Tbsps lukewarm water
- 3 Tbsps butter
- For the filling:
- 500 grams Pineapple
- 2 Oranges
- 40 grams breadcrumbs
- 50 grams sugar
- 25 grams chopped Pistachio
Preparation steps
For the strudel: Mix the flour and salt in a bowl. Add the egg yolk, oil, vinegar and water and knead to a smooth dough. Form a ball and brush with 2 tablespoons butter. Cover with a heated bowl let stand 1 hour.
For the filling: Dice the pineapple finely. Peel and slice the orange. Drain the fruit on a paper towel. On a floured kitchen towel, roll the dough into a rectangle. on a floured kitchen towel into a rectangle. Knead and gently pull the dough into a rectangle approximately 55x45 cm (approximately 22x17 inches) in size, be careful so that it doesn't tear.
Brush the dough with the remaining butter and sprinkle with breadcrumbs. Distribute the fruit over the dough and sprinkle with sugar and pistachios. Leave a border on the crust approximately 5 cm wide (approximately 2 inches). With the help of a dishcloth, roll the dough from the long side inward over the filling. Place with the seam side down on a lined baking sheet. Brush with butter and sprinkle with pistachios. Bake in a preheated oven at 180°C (approximately 350°F) (gas mark 2-3, fan: 160°C (approximately 320°F) bake for 30-40 minutes.
