Pear and Trentingrana strudel
- 150 g type-00 flour
- 100 ml lukewarm water
- 1 tablespoon extra-virgin olive oil
- 1 pinch of salt
- 2 ripe pears
- 40 g Trentingrana cheese
- 4 tablespoons breadcrumbs
- 40 g walnut kernels
In a bowl, mix the flour with the water, olive oil and salt.
Knead with your hands until smooth and springy.
Cover with cling film and leave to rest for 30 minutes.
Preheat the oven to 180°C.
Roll out the pastry as thin as possible on a clean, lightly floured cloth, first using a rolling pin and then pulling it with the back of your hands. It should be about 50x50cm in size.
Sprinkle a central strip with breadcrumbs, then add the chopped pears, the Trentingrana and the coarsely chopped walnuts, leaving the edges of the pastry empty.
Fold the left and right sides inwards, then fold the long side up over the filling and roll it up.
Transfer the strudel to a baking tray lined with baking paper and bake in the hot oven for 35 minutes.
Serve in slices.