Lemon and Pistachio Strudel

Name: Lemon and Pistachio Strudel
Yield: Serves 6—8
Cuisine: French
Ingredients: 50 g/2 oz/⅓ cup pistachio nuts, peeled; 50 g/2 oz/¼ cup ready-to-eat dried apricots, chopped; 50 g/2 oz/¼ cup butter, melted; 50 g/2 oz/½ cup ground almonds; 50 g/2 oz/¼ cup caster sugar; 2.5 ml/½ tsp vanilla essence (extract); grated rind of 1 lemon; 50 g/2 oz/⅓ cup raisins; 1 egg; 2.5 ml/½ tsp salt; 225 g/8 oz/2 cups unbleached white bread flour; 90 ml/6 tbsp milk; 2 egg yolks; 115 g/4 oz/½ cup curd cheese, sieved; 115 g/4 oz/½ cup montrachet or soft goat’s cheese; icing (confectioners’) sugar, for dusting; 50 g/2 oz/¼ cup butter; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 15 ml/1 tbsp caster (superfine) sugar

Preparation info

Serves
6—8

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

For a special occasion serve this superb strudel, which is made up of thin layers of dough interleaved with a tasty curd and goat’s cheese filling.

Ingredients

90 ml/6 tbsp milk
1 egg
225

Europe
France
Dessert
Mediterranean
Pie
Vegetarian

Method

Pour the milk and egg into the bread machine pan. If the instructions for your bread machine specify that the yeast is to be placed in the pan first, simply reverse the order in which you add the liquid and dry ingredients.
Sprinkle over the flour, ensuring that it covers the liquid. Add the salt, sugar and butter, placing them in separate corners of