10681-strudel-albicocche-ricotta-molino-merano

Apricot Ricotta Strudel

Name: Apricot Ricotta Strudel
Total time: 5 h 1 min
Ingredients: FOR THE DOUGH; 500 g Mix spelt pizza bio Regiograno®; 90 g sugar; 1 untreated lemon (zest); 1 egg; 30 g butter (room temperature); FOR THE FILLING; 300 g ricotta; 100 g sour cream; 90 g sugar; 1 tablespoons vanilla sugar; 1 untreated lemon (zest); 15 g cornstarch; 1 egg; 450 g apricots; ADDITIONALLY; 1 egg (for brushing); 30 g sugar; 50 g water; q.s. powdered sugar

Source: https://www.meranermuehle.it/rcp_recipe/apricot-ricotta-strudel

Total time

5 Hours 1 Minutes

Baking/cooking time

45 Minutes

Rest time

4 Hours

Difficulty

easy

Ingredients

makes 1 strudel (8 servings)

Portions

		FOR THE DOUGH
500	g	Mix spelt pizza bio Regiograno®
90	g	sugar
1		untreated lemon (zest)
1		egg
30	g	butter (room temperature)
		FOR THE FILLING
300	g	ricotta
100	g	sour cream
90	g	sugar
1	tablespoons	vanilla sugar
1		untreated lemon (zest)
15	g	cornstarch
1		egg
450	g	apricots
		ADDITIONALLY
1		egg (for brushing)
30	g	sugar
50	g	water
	q.s.	powdered sugar

Preparation

Put the baking mix, sugar, grated lemon zest, and lukewarm milk into the mixing bowl of a stand mixer and knead for a few minutes. Add the egg and work it in. Add the soft butter in pieces and continue kneading until the dough pulls away from the bottom and sides of the bowl and is smooth and supple.
Shape the dough into a ball, cover, and let rise in a warm place for about 3.5 hours, until doubled in volume.
Meanwhile, thoroughly mix the ricotta with the sour cream, sugar, vanilla sugar, lemon zest, cornstarch, and egg, then set aside.
Roll out the dough on a lightly floured surface into a rectangle of about 45 × 35 cm and place on a sheet of parchment paper. Spread the ricotta filling over it, leaving about 2 cm border free. Wash the apricots, pat dry, pit them, cut into wedges, and distribute over the ricotta cream.
Fold both short sides in by about 3–4 cm and roll up the strudel. Transfer, together with the parchment paper, onto the baking sheet and let rest, covered, for 30 minutes.
Preheat the oven to 180 °C (356 °F) top/bottom heat. Prick the strudel with a fork and brush with the beaten egg. Bake at 180 °C (356 °F) for about 45 minutes, until golden brown. If it browns too much, cover with aluminum foil.
Meanwhile, stir the sugar with the water and simmer for 4–5 minutes, stirring, until slightly thickened. Remove the strudel from the oven and brush while still warm with the hot sugar syrup. Let cool completely and serve dusted with powdered sugar.

10681-pizza-al-farro-anna-dorfer-molino-merano

Spelt Pizza Regiograno

Time: ~2 Hours | Difficulty: easy

Pizza buns

Time: ~2 Hours | Difficulty: easy

Apricot Ricotta Strudel

Ingredients

Preparation

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