The protagonist of this recipe: Brigante
Ingredients
8 people- Puff pastry 400 g
- Apples 4
- Pears 2
- Raisin 100 g
- Pine nuts 30 g
- Walnuts 40 g
- Brigante 200 g
- Sugar to taste
- Butter to taste
Method
The filling
Peel the apples and pears, cut them into wedges and caramelize them in a small pan with sugar and butter.
Once ready, let cool and in the meantime take the puff pastry.
Assemble the strudel
Put the puff pastry on a well-buttered rectangular pan and let it rest for a few minutes.
Lay the apples and pears down on the puff pastry, together with Brigante cheese. Fold the dough, leaving an empty space that you will need to close the strudel.
With the help of a fork, make small holes in the layer of puff pastry that you have left without filling, and close the strudel.
Paint with the egg yolk and bake at 160° for 20 minutes.
RECIPE BY: Luisa Bayre and her staff
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