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Black strudel

Black strudel

By: CLAUDIA
Ingredients

For the pastry

340 g flour 

40 g unsweetened cocoa powder

60 g sugar

70 g melted butter

1 egg + 1 yolk

1 pinch of salt

1/2 glass of water

20 g melted butter to brush the outside of the strudel before baking

For the filling

300 g ricotta

300 g mascarpone

6 spoonfuls sugar

2 egg whites

About ten Fabbri Amarenas

Time

More than 1 hour

Serves

x 4

 

Method

Mix the flour, sugar and salt and make a well in the middle before adding the beaten eggs, melted butter and water and blending together to form the pastry dough.  Leave to rest in the refrigerator for at least half an hour.

Quickly whisk the egg whites until they are frothy, and then add the sugar, ricotta and mascarpone. Roll out the pastry so that it’s not too thick and place the filling evenly on top, leaving about 3cm free around the edges. Place the Fabbri Amarenas evenly on top of the filling. Roll up the strudel and seal carefully, before brushing the entire strudel with the melted butter.  Place gently on a baking tray lined with greaseproof paper and bake in a pre-heated oven at 190°C for about 1 hour. If possible, carefully turn the strudel over about ¾ of the way through the cooking time. Leave to cool for about a quarter of an hour before cutting into slices.

Recipe by CLAUDIA