How to quickly prepare the pasta of this typical dessert of Trentino Alto Adige, but which has Turkish origins. The filling can be sweet, but also salty, the choice is yours
It is not about shortcrust pastry but not even puff pastry: the strudel dough it must be crunchy and very thin, and can be covered with powdered sugar.
Preparing it is easy: you need 200 g of flour, 1 egg, 20 g of peanut oil and about 70 g of water. Make the fountain with the flour, slightly salted; add the egg and the oil, finally the water. Knead the dough for a long time, to make it smooth and elastic.
Once spread it can be stuffed with a filling of apples, brown sugar, pine nuts, raisins, walnuts and cinnamon.
Pears can also be used and can also be stuffed with salty ingredients. The pasta is then rolled up and baked at 180 degrees for 35-40 minutes.
If served as a dessert, it can be accompanied by a scoop of vanilla ice cream.
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