Inspired from apple strudel, the stuffing I propose has no sugar; the fruit is simmered in sweet wine with raisins and honey. I just sprinkle it with light brown sugar and cinnamon as I roll the pies. If you like the pie sweeter, sprinkle each piece with confectioner’s sugar as you cut to serve.
If you are familiar, or you want to try the traditional Austrian way of making the dough and rolling the strudel on a piece of cloth you can roll one or two larger strudels with that filling instead of four pie rolls. And if you have no quince, use apples, following the instruction for the thinly-sliced, raw apple filing that is used in the strudel.
Makes 4 pie rolls; about 16-20 pieces (more…)
This is my variation on the renowned English Summer Pudding. It was originally created and tested for
