Strudel with persimmons and raisins

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Crispy golden brown dough, persimmons, raisins, fragrant zest. This is exactly what a perfect autumn strudel with seasonal persimmons should be.

Ingredients

• Apple – 1 pc.
• Persimmons – 2 pcs.
• Lemon – ½ pc.
• Walnuts – 60 g
• Raisins – 50 g
• Flour – 1 tbsp. spoon
• Sugar or sugar substitute – 1 tbsp. spoon
• Ground cinnamon – ¼ tsp. spoon
• Unleavened puff pastry – 250 g
• Egg – 1 pc.
• Water – 1 tbsp. spoon

Preparation

1. Preheat the oven to 190 °C. Line a baking sheet with parchment paper.
2. Peel the apple and persimmon and cut into small cubes. Remove the zest from the lemon with a fine grater.
3. Chop the nuts. Mix the fruit with the zest, nuts, raisins, flour, sugar and cinnamon.
4. Roll the dough into a thin rectangular layer. Stepping back 2-3 cm from the edges of the dough, spread the filling on half of the layer from the narrow side.
5. Roll the dough into a tight roll, starting from the edge where the filling is. Pinch the edges. Beat the egg and water with a fork.
6. Place the roll on a baking sheet seam side down, brush it with egg and bake for 35-45 minutes until golden brown.

Delicious!

For those who don't have time to mess with the dough, you can use pita bread instead of dough.