| Difficulty: | Easy |
| Preparation time: | 25 min |
| Cost: | Average |
INGREDIENTS:
- 200 g of berries
- 1 small apple
- 100 g of foodboost erythritol
- 1 tablespoon of foodboost cane erythritol
- 1/2 lemon (zest + juice)
- 1 roll of rectangular puff pastry
METHOD:
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First wash the fruit, remove the core from the apple and cut it into very thin slices (leaving the peel if you want) with a mandolin or a sharp blade; then mix the apples with the lemon juice and half of the Erythritol, and then the berries with the remaining erythritol.
- Roll out the puff pastry, spread the apples on the central third (leaving a little edge on top and bottom), then cover the apples with the berries, then cut the 2 side thirds of the puff pastry into strips about 1 finger high.
-
Fold the edges up and down over the fruit, then fold the strips of puff pastry over the fruit as well, intertwining them (just slightly overlap one on the right and then one on the left and so on).
Sprinkle with raw erythritol (or cane sugar) and cook for about 30 minutes at 200°C, in a preheated fan oven.
-
The berry strudel is ready: once baked, let it at least cool down (even better, let it cool down) before serving.
