Recipe No#28
Wild Berry Strudel
August 2000

INGREDIENTS

For Pastry:

For Cream:

For Filling:

DIRECTIONS

For Pastry:

Make a soft, smooth dough with the flour, oil, salt and water. Set aside to rest for 2 hours. Preheat the oven to 350 degrees F. Roll out the dough very thinly (about 1/32 in) and cut into 24 x 2 in circles. Arrange the pastry rounds on an oiled baking sheet. Bake in the oven for 10 minutes, until golden and crisp. Set aside to cool.

For Cream:

Mix the raspberries with 1/3 cup of the yogurt, the superfine sugar and the lemon juice. Stir until the sugar has completely dissolved. Fold in the whipped cream. Do not chill.

To Assemble:

Place a sheet of pastry in the center of the serving plate. Spread a layer of the fruit cream and superfine sugar over it. Cover with the raspberries and more superfine sugar. Add another pastry sheet, more fruit cream, superfine sugar and blackberries. Continue in this manner, forming 3 layers of filling using each type of berries. Garnish with remaining yogurt, sweetened with 1 tablespoon of sugar if desired.