Quiche with chicory and sausage
14 recipes
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
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sometimes one has to be overdriven! A variation of the classic apple strudel, not sweet, but salty.
preparation
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.
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.
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)
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.
step 5
Brush strudel with beaten egg and bake in oven preheated to 200 ° C for 30-40 minutes. Leave reconfirm and lukewarm servants.
step 6
NB: instead of camembert can be used as brie or fontina or Bergader,
