Rhubarb and Amaretti Strudel

Rhubarb and Amaretti Strudel Recipe from Austria | Ingredients: Rhubarb, Phyllo Dough, Butter and more

Region / culture: Austria | Preparation time: 30 minutes | Cooking time: 40-50 minutes | Servings: 6-8

Introduction

Rhubarb and Amaretti Strudel is a delicious and unique dessert that combines the tartness of rhubarb with the sweetness of amaretti cookies. This recipe is perfect for a special occasion or just to satisfy your sweet tooth.

History

The origins of strudel can be traced back to the Austro-Hungarian Empire, where it was a popular dessert enjoyed by royalty and commoners alike. The combination of flaky pastry and sweet filling has stood the test of time and continues to be a beloved treat in many countries.

Ingredients

1 lb (454 g) fresh rhubarb stalks
9 sheets phyllo dough (about 0.5 package), thawed if frozen
1 cup (2 sticks) unsalted butter, melted
1 cup crushed amaretti
0.5 cup packed brown sugar
2 tsp ground cinnamon
Grated zest of 1 orange
0.5 cup chopped walnuts

How to prepare

Cut the rhubarb into pieces measuring 0.5 inches. Blanch the pieces in boiling water for 1 minute and 30 seconds, then drain and pat them dry.
Place a sheet of phyllo dough on a baking sheet that is the same size.
Brush the dough with butter and sprinkle a few tablespoons of amaretti crumbs on top.
Cover the remaining dough with a damp towel to prevent it from drying out.
Layer 4 more sheets of phyllo dough on top of the first one, following the same process of brushing with butter and sprinkling with crumbs.
Next, layer 2 more sheets of dough, brushing with butter but omitting the amaretti crumbs.
Create a compact row of rhubarb pieces, positioning them 2 inches from one long edge of the dough.
Sprinkle the rhubarb with brown sugar, cinnamon, orange zest, walnuts, and any remaining amaretti crumbs.
Layer 2 more sheets of phyllo dough over the rhubarb, brushing with butter.
Starting at the edge with the rhubarb, roll up the dough like a jelly roll.
Turn the roll seam side up and brush the top and sides of the dough with butter.
Turn the roll seam side down, fold both ends under to seal, and brush the top with butter.
Bake the roll until it turns golden brown, which should take around 40 to 50 minutes.
Allow the roll to stand for several minutes, then slice it.

Variations

Substitute the rhubarb with apples or pears for a different flavor profile.
Use almond or pistachio cookies instead of amaretti for a unique twist.
Add a sprinkle of powdered sugar or a drizzle of caramel sauce on top of the strudel before serving.

Notes

Serve with whipped cream or ice cream.
Can be baked in advance and served at room temperature or cold.

Cooking Tips & Tricks

Make sure to blanch the rhubarb before using it in the strudel to soften it slightly and remove any bitterness.

- Keep the phyllo dough covered with a damp towel while assembling the strudel to prevent it from drying out.

- Brushing each layer of dough with melted butter helps to create a crispy and golden crust.

- Allow the strudel to cool slightly before slicing it to ensure clean and neat slices.

Serving Suggestions

Serve the Rhubarb and Amaretti Strudel warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert experience.

Cooking Techniques

The key to making a successful strudel is to handle the phyllo dough gently and work quickly to prevent it from drying out. Rolling the dough tightly and sealing the ends well will help the strudel hold its shape during baking.

Ingredient Substitutions

If you can't find fresh rhubarb, you can use frozen rhubarb that has been thawed and drained. You can also substitute the walnuts with pecans or almonds for a different nutty flavor.

Make Ahead Tips

You can assemble the Rhubarb and Amaretti Strudel up to a day in advance and refrigerate it until ready to bake. This makes it a convenient dessert option for entertaining or special occasions.

Presentation Ideas

Serve the sliced Rhubarb and Amaretti Strudel on a decorative platter or individual dessert plates for an elegant presentation. Garnish with a sprig of fresh mint or a dusting of cinnamon for a finishing touch.

Pairing Recommendations

Pair the Rhubarb and Amaretti Strudel with a cup of hot tea or coffee for a delightful after-dinner treat. The combination of sweet and tart flavors in the strudel pairs well with a variety of beverages.

Storage and Reheating Instructions

Store any leftover Rhubarb and Amaretti Strudel in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet and warm them in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Rhubarb and Amaretti Strudel contains approximately 250 calories.

Carbohydrates

Each serving of Rhubarb and Amaretti Strudel contains approximately 35 grams of carbohydrates.

Fats

Each serving of Rhubarb and Amaretti Strudel contains approximately 15 grams of fats.

Proteins

Each serving of Rhubarb and Amaretti Strudel contains approximately 3 grams of proteins.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium. These nutrients contribute to overall health and well-being.

Alergens

This recipe contains nuts (walnuts) and gluten (phyllo dough), so it may not be suitable for those with nut allergies or gluten sensitivities.

Summary

Rhubarb and Amaretti Strudel is a moderately high-calorie dessert that provides a good amount of carbohydrates and fats. It also offers some essential vitamins and minerals, making it a tasty treat with some nutritional benefits.

Summary

Rhubarb and Amaretti Strudel is a delightful dessert that combines the tangy taste of rhubarb with the sweet crunch of amaretti cookies. This recipe is easy to make and perfect for any occasion. Enjoy a slice of this delicious strudel with a scoop of ice cream or a cup of coffee for a truly satisfying treat.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Rhubarb and Amaretti Strudel. It was a warm summer day, and I had just finished browsing through an old cookbook that I had found tucked away in the back of my pantry. As I flipped through the pages, my eyes landed on a beautifully handwritten recipe for this unique dessert.

The recipe called for fresh rhubarb, a fruit that I had never used in my baking before. Intrigued by the idea of combining this tart ingredient with the sweetness of amaretti cookies, I decided to give it a try. Little did I know that this recipe would soon become one of my signature dishes, loved by family and friends alike.

I had always loved cooking, ever since I was a young girl helping my own grandmother in the kitchen. She taught me the importance of using fresh, quality ingredients and taking the time to perfect each dish. Her recipes were passed down through the generations, each one a treasured memory of time spent together in the kitchen.

As I gathered the ingredients for the Rhubarb and Amaretti Strudel, I couldn't help but think of my grandmother and how proud she would be to see me carrying on her legacy. I carefully sliced the rhubarb, marveling at its vibrant pink color and tangy aroma. The amaretti cookies crumbled easily in my hands, releasing a sweet almond scent that filled the kitchen.

The recipe called for a flaky pastry dough, which I had learned to make from scratch many years ago. As I rolled out the dough, I remembered the countless hours spent practicing with my grandmother, her hands guiding mine as we worked together to create the perfect crust. I gently placed the rhubarb mixture on top of the dough, sprinkling it with crushed amaretti cookies and a touch of sugar.

As the strudel baked in the oven, the scent of rhubarb and almonds filled the air, bringing back memories of summers spent in my grandmother's garden. I could almost hear her laughter and feel the warmth of her embrace as I checked on the dessert, watching as the pastry turned golden brown and crispy.

When the Rhubarb and Amaretti Strudel was finally ready, I couldn't wait to taste it. The first bite was a burst of flavors in my mouth - the tartness of the rhubarb perfectly balanced by the sweetness of the cookies. It was a dessert unlike any other, a true testament to the power of combining unexpected ingredients to create something extraordinary.

From that day on, the Rhubarb and Amaretti Strudel became a staple in my kitchen. I would make it for special occasions, family gatherings, or simply as a treat for myself. Each time I prepared the dish, I felt a connection to my grandmother and the generations of women who came before me, passing down their love of cooking and sharing their recipes with the ones they loved.

As I sit here now, writing down the story of how I learned to make this delicious dessert, I can't help but feel grateful for the gift of cooking that was passed down to me. The Rhubarb and Amaretti Strudel will always hold a special place in my heart, a reminder of the love and tradition that binds us together through the simple act of sharing a meal. And for that, I am truly thankful.