Submitted by: Lenka K.
Recipe Source Country: Switzerland
Cooking/Prep time: more than 2 hours
Ingredients
The Dough:
- 300 g of flour (preferably plain wheat flour)
- Pinch of salt
- Pinch of sugar
- 60 g of soft butter
- 15 g of yeast
- 1,5 dl of lukewarm milk
The Filling:
- 450 g of dried pears
- 170 g of prunes
- 50 g of dried figs
- 20 g of dried sour cherries
- 125 g of walnuts
- 2 teaspoons of gingerbread spice
Have some eggs for the top coat.
(The fruit listed is for inspiration only and can also be replaced with dried apples, cherries, some raisins/cranberries, … or fruit puree made from fresh fruit. Nuts can be omitted.)
Directions
- Leave the dried fruit in water overnight (the water does not have to cover all the fruit to the edge).
- Mix the yeast with lukewarm milk, sugar, and salt. Add the flour and butter, work into a dough and leave to rise.
- Cook the dried fruit for about 20 minutes over medium heat until the fruit is soft. Then blend and add water to achieve the consistency of a thicker fruit puree, perhaps with chunks of fruit. Add the nuts and spices.
- Preheat the oven to 180°C.
- Roll out the dough (like a strudel) to a thickness of about 3mm, fill with the filling, roll up, brush with egg, and place on a baking tray with baking paper.
- Bake it for 35-45 minutes.