Generalized Lymphadenopathy Dogs

Make good use: nougat strudel, apple and dried fruit

Since I love making strudel, manage this mass so fine and delicate and is carefully watch the movement of hands on a thin material, I decided to make one with some leftovers or remnants have been left to me this Christmas. So I used yolk nougat and I chopped fruit, raisins and some dried fruit I hydrated and some apple and nuts. Is very good and is a dessert to participate in the Contest that Laube has called on his blog Healthy and yummy whose name Make good use. I hope you like it and esnada not really complicated, especially once he gets the hang of mass wing strudel like to do very often. Thanks Laube this great idea.

Nougat STRUDEL, APPLE AND DRIED FRUITS
8-10 people Ingredients:

Dough 220 grams of flour
3 gr.
salt 100 gr.
water 30 gr. sunflower oil

For the filling 150 gr. sweet sherry a little water +

2 golden apples cut into cubes

50 gr.
seedless raisins 150 gr.
sugar 150 gr. yolk nougat and fruit finely chopped 75 gr

chopped walnuts 150 gr.
dried fruit 1 teaspoon cinnamon
1 / 4 teaspoon ground cloves
1 / 4 teaspoon nutmeg
1 / 4 teaspoon grated ginger

melted butter for brushing Before & After leaving icing sugar oven

Preparation: Place in a bowl to do it by hand, flour and salt. Add water and sunflower oil and hand knead until smooth and elastic. Having gained the dough, remove from bowl, form a ball and wrap in plastic wrap. Respir leaving 1 to 2 hours or overnight. Meanwhile prepare the filling. Put raisins and dried fruits to soak in sweet sherry and sugar and cinnamon. Best done the day before. Nougat Picarmuy finely and reserve. When you pass the idle time of the mass, the first stretch on a floured surface, rolling pin lightly floured well. Stretching as far as possible and then put on a clean sheet or cloth and keep pulling with your hands so that it very thin. This is the most difficult but not impossible. When we got a very thin dough to the chopped nougat, leaving plenty of empty mass, then put the nuts and drained raisins, lasmanzanas peeled and sliced \u200b\u200band chopped nuts. MeCl spices and distributed throughout the filling. Melt butter and sprinkle the whole with a little of the melted butter. The remaining reserve. After placing the filling, roll, carefully helping with the canvas, cloth or sheet where we put the mass. After carefully rolling pass a tray with greaseproof paper, brush with melted butter and bake at 185 º C for 35-45 minutes. Depending on the furnaces. Once browned, remove, hot brush again with melted butter and sprinkle with plenty of icing sugar. Let cool slightly on rack and serve warm. You can acomapañr a vanilla sauce, whipped cream and cold unsweetened, a fruit coulis or vanilla ice cream, for example.