Pineapple Strudel
Pineapple strudel is a special, exotic twist on the traditional Hungarian strudel. The freshness of the pineapple and the gentle sweetness of the coconut perfectly complement the crispy strudel dough, which was popular as early as the Austro-Hungarian Monarchy. The sweetness of the pineapple naturally caramelizes during baking, further enhancing the flavors. This dessert is an ideal choice for summer gatherings or as a light, fruity treat for any occasion.
Ingredients for this recipe
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Preparation Steps
1
If using canned pineapple, drain off any excess juice. If using fresh pineapple, peel and dice into small cubes.
2
In a bowl, combine the pineapple, granulated sugar, cinnamon, vanilla sugar, and shredded coconut. Let it sit for 10 minutes to allow the flavors to meld.
3
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
4
Lay one strudel dough sheet on a clean kitchen towel and brush lightly with vegetable oil. Place another sheet on top and repeat the oil brushing.
5
Sprinkle the strudel dough with breadcrumbs, then evenly distribute the pineapple mixture over it.
6
Using the kitchen towel, carefully roll up the strudel, then place it on the prepared baking sheet.
7
Brush the top with a beaten egg and bake for 30-35 minutes, or until golden brown.
8
Let it cool slightly, then slice and serve dusted with powdered sugar or garnished with shredded coconut.
