# Quince Strudel

Recipe by [Luca Martelli](https://fridge.menu/en/u/lucamartelli)

A homemade strudel filled with quince, raisins and pine nuts, fragrant with lemon zest and cinnamon.

Servings: 6 · Prep 45 min · Cook 35 min · Baking

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Quince Strudel](https://image.fridge.menu/adaptations/et6scx16/a5f352a5aa42c419637e0a87d36f21aaaea3b21d40493bf42095affdbd6a7c54.jpg)

## Ingredients

- 320 g [Plain flour](https://fridge.menu/en/i/flour)
- 150 g [Butter](https://fridge.menu/en/i/butter)
- 1 pcs [Eggs](https://fridge.menu/en/i/eggs)
- pinch [Salt](https://fridge.menu/en/i/salt) — a pinch
- 70 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 kg Quince
- 50 g [Raisins](https://fridge.menu/en/i/raisins)
- 50 g [Pine nuts](https://fridge.menu/en/i/pine-nut)
- 70 g [Breadcrumbs](https://fridge.menu/en/i/breadcrumbs) — dried
- 1 pcs [Lemon zest](https://fridge.menu/en/i/lemon-zest)
- 2 tsp [Lemon juice](https://fridge.menu/en/i/lemon-juice)
- 1 tsp [Cinnamon](https://fridge.menu/en/i/cinnamon)
- 1 tbsp Apricot jam
- 70 ml [Water](https://fridge.menu/en/i/water)
- pinch [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — to taste

## Steps

1. Sift the flour, add the salt, butter, egg and water. Knead into a smooth dough.
2. Shape the dough into a ball, wrap in cling film and leave to rest at room temperature. (30 min)
3. Soak the raisins in warm water to soften.
4. Peel the quince, cut into small cubes and add to the bowl with the raisins.
5. Add the pine nuts, sugar, lemon zest, cinnamon and lemon juice. Mix well.
6. In a pan over low heat, melt the butter with the breadcrumbs.
7. Roll out the dough on a lightly floured surface to a thickness of 3 mm into a rectangle.
8. Transfer the dough onto a tea towel or baking paper to make rolling easier.
9. Sprinkle the dough with the melted butter and breadcrumbs, leaving a 3 cm border free.
10. Spread the quince filling evenly over the surface of the dough.
11. Roll the dough into a log.
12. Tightly seal the ends of the strudel, pressing with your fingers.
13. Transfer the strudel onto a baking tray lined with baking paper.
14. Brush the strudel with warm apricot jam, melted in the microwave or over a water bath.
15. Bake in an oven preheated to 190°C. (35 min)
16. Let the strudel cool slightly, then dust with icing sugar.

Published 2026-10-08

https://fridge.menu/en/r/shtrudel-z-aivoiu-et6scx16

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