Video ricetta: “Mini-strudel di pasta Fillo con mele, pinoli e cannella”

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Cos’è la Pasta Fillo o Phyllo?

E’ quella degli “Involtini Primavera”.

E’ una pasta molto leggera senza grassi e viene utilizzata per svariate preparazioni sia dolci che salate. Si presenta in fogli finissimi come carta ed è molto delicata, va trattata con cura perchè tende a rompersi facilmente.

Per chi volesse approfondire l’argomento:  Pasta fillo

Questi mini-strudel (non mene vogliano i puristi dello strudel, quello vero, che è tutta un’altra cosa ed ha una preparazione complessa e articolata) sono semplicissimi da preparare la cosa più difficile probabilmente è trovare la pasta fillo, anche se ultimamente i grandi supermercati ce l’hanno o nel banco frigo o nei congelatori, si realizzano in meno di mezz’ora si possono congelare e tirare fuori quando arrivano ospiti anche per una semplice merenda o per accompagnare un caffè.

Ingredienti:

Per 4 persone

  • 4 fogli di pasta fillo 20×30 cm (circa 60 gr)
  • 1 mela
  • 5 gr di maizena (amido di mais)
  • 20\30 gr di zucchero semolato
  • 1 noce di burro (da fondere per spennellare)
  • 10 gr di pinoli tostati
  • Il succo di 1\2 limone
  • Un pizzico di cannella

Preparazione:

  • Sbucciare una mela e dividerla in 4 spicchi
  • Ridurla a cubetti molto piccoli
  • Metterle in un in un recipiente
  • Aggiungere tutti gli ingredienti
  • Mescolare per qualche minuto
  • Adagiare un foglio di pasta fillo sul piano di lavoro e spennellarlo con burro fuso
  • Disporre 1\4 dell’impasto sul lato più corto
  • Piegare le estremità laterali verso l’interno coprendo una parte di farcia
  •  Arrotolare molto delicatamente compattando un pò il mini-strudel ad ogni giro
  • Spennellare un pò la superficie con il burro fuso
  • Disporli su una teglia foderata con carta forno
  • Infornare a 200°C per 10\12 minuti fino a doratura

Accorgimenti:

  • Manipolare la pasta con molta cura perchè si rompe facilmente
  • Piegare le estremità verso l’interno per evitare che fuoriesca la farcitura
  • Utilizzare la maizena fa addensare i liquidi che si creano in cottura  evitando di rompere la pasta e renderà il ripieno piacevolmente cremoso

Buon Appetito!!!!!

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