1 hour and 20 minutes

Ingredients for 15 mini strudel

For the Filling:
sugar, 4 tbsp
brown sugar
butter, 2,8 oz
powdered sugar
organic mandarin marmelade, 6 oz
persimmon, 12.3 oz
coarsely chopped walnuts, ¼ cup

For the pastry:
wheat flour, 9 oz
extra virgin olive oil, 4 tbsp
ukewarm water, 6,7 fl. oz
pinch of salt


Sift flour, then put it on the pastry board, making a well in the middle. Add in the middle the olive oil and a pinch of salt and kneading. Then add slowly the water and keep working the dough until it becomes firm and smooth.
Put the dough in a bowl, cover the bowl with a kitchen towel and put it in a warm area for 30 minutes, to let it rise. While the dough is rising and start preparing the filling. Cut the persimmon in small dice. Add coarsely chopped walnuts, 3 tablespoons of sugar and 2 ta-blespoons of mandarin marmalade and amalgamate all the ingredients. After thirty minutes wait, stretch the dough on the pastry board with the help of a rolling pin, afteradding some flour on the working surface to avoid the dough to stick. You should obtain a 5/6 mm layer of pastry. Cut the layer of pastry in rectangular shapes of 15 x10 cm and fill them using the filling prepared, spreading it out on almost the whole surface, leaving a 2 cm “free from filling”area along the short side. To seal each rectangle, wet the 2 cm “free from filling”area with a bit of water then roll the filled pastry. Here they’re, your mini strudels! Engrave each part sidelong. Melt the butter in a small pot and once it is melted. Brush it on the mini strudels. Finally sprinkle some brown sugar on them and put them in the oven at 200°C for 25/30 minutes until they are crisp on the outside. Before serving, dust each mini strudel with powdered sugar

Thanks to: Bottega39