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Strudel salty bacon, pears, cheese and walnuts

ingredients

servings

4

Puff pastry

250 grams

Pears

1 unit

Camembert

100 grams

Shelled walnuts

3 unit

Speck

6 slices

Breadcrumbs

3 spoons

Grated Parmesan cheese

2 spoons

Eggs

1 unit

single courses from Italy

Strudel salty bacon, pears, cheese and walnuts

Strudel salty bacon, pears, cheese and walnuts

with meat with gluten with eggs with lactose with nuts with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Strudel salty bacon, pears, cheese and walnuts

Sometimes one has to be overdriven! A variation of the classic apple strudel, not sweet, but salty.

Strudel salty bacon, pears, cheese and walnuts step 1

step 1

Cut the pear into very small cubes (concassé) I have done so, but you can also cut it into thin slices. I prefer to use a pear cancassé because, in my opinion, the filling is better amalgam.

Strudel salty bacon, pears, cheese and walnuts step 2

step 2

Roll out the dough and cover with the slices of bacon, leaving one of the two longer sides approximately 3 centimeters free pasta, as well as to allow a better closure and well sealed.

Strudel salty bacon, pears, cheese and walnuts step 3

step 3

Cover speck with pear, breadcrumbs and parmesan. Put even the cheese and chopped walnuts. (Nb: you can toast the breadcrumbs in a pan with a little butter as traditional strudel recipe)

Strudel salty bacon, pears, cheese and walnuts step 4

step 4

Roll up the strudel from the longest part and seal well to the sides. Place it on a baking sheet lined with parchment paper with the closure facing downwards. I used the card provided with the dough.

Strudel salty bacon, pears, cheese and walnuts step 5

step 5

Brush strudel with beaten egg and bake in oven preheated to 200 ° C for 30-40 minutes. Leave reconfirm and lukewarm servants.

Strudel salty bacon, pears, cheese and walnuts step 6

step 6

NB: instead of camembert can be used as brie or fontina or Bergader,

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