“strudel” with strawberries and prunes

strudel con fragole e prugne

4 servings

Puff pastry is used to create this easy strudel-shaped fruit dessert.

• 8 ounces strawberries, hulled and quartered
• 1 crisp baking apple, such as Granny Smith, peeled, cored, halved and sliced
• 6 pitted prunes, quartered
• 2 tablespoons pine nuts
• 1 tablespoon sugar
• ¼ teaspoon cinnamon
• 1 sheet frozen puff pastry (from a 17¼-ounce package), thawed
• 1 large egg yolk
• Confectioners’ sugar for dusting

Heat oven to 400°. Line a baking sheet with parchment paper.

In a large bowl, toss together strawberries, apple, prunes, pine nuts, sugar and cinnamon. Lay puff pastry sheet on a lightly floured surface and gently roll out to flatten slightly.  

Transfer pastry to baking sheet with the short side of the pastry facing you. Place fruit mixture down the center of the pastry, leaving a 1-inch border on all sides. Fold long edges of pastry over fruit, leaving the center open. Fold short edges over and crimp to seal. Beat egg yolk with ½ teaspoon water and brush over dough.

Bake strudel until dough is golden and fruit is bubbly, about 28 minutes. Cool on rack. Dust with confectioners’ sugar.