Pomegranate Strudel
Pomegranate Strudel is a truly special dessert that combines traditional Hungarian strudel with the fresh, tart flavor of pomegranate. The crispy texture of the strudel dough and the sweet, juicy seeds of the pomegranate harmonize perfectly, while the cinnamon adds an even richer taste experience. Pomegranate strudel is traditionally found on the Hungarian table and is often served on special occasions and family gatherings. The dessert is especially delicious when the pomegranate is fresh and juicy, making it a perfect choice for the summer months.
Ingredients for this recipe
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Preparation Steps
1
Halve the pomegranates and remove the seeds. For easier seed removal, tap the pomegranate halves with a wooden spoon over a bowl.
2
In a skillet, toast the breadcrumbs with half of the butter until lightly golden brown.
3
Combine the pomegranate seeds with the sugar and cinnamon. Let it sit for 10 minutes to allow the sugar to dissolve.
4
Lay out the strudel sheets individually on a clean kitchen towel. Brush each sheet with a little melted butter, then sprinkle with the toasted breadcrumbs.
5
Place the pomegranate filling onto the strudel sheets, then carefully roll them up. Place the rolls into a lightly buttered baking dish.
6
Whisk the egg and brush it over the top of the strudels to achieve a beautiful golden-brown color during baking.
7
Bake in a preheated oven at 350°F (180°C) for 30-40 minutes, or until nicely browned and crispy.
8
Let it cool slightly before serving. Slice and serve warm.
