The strudel biscuit is a sweet realized with a friable shortcrust pastry and s filling of quince jam and nuts.


- 200g flour type 00

- 50g icing sugar

- 3g yeast

- the greted rind of one lemon

- 90g butter in pieces

- 2 yolks

- some drops of milk (if it is necessary)


For stuffing:

- 150g quince "Natura Golosa" jam

- 60g  nuts in pieces

- a pinch of powder cinnamon



In a bowl mix the flour with the icing sugar, the rind and the yeast. Then add the butter and start to mix. When you obtain a crubled dough add the yolks and work the pastry until you obtain a ball of shortcrust pastry. Cover it with a food-film and store in fridge. In the meantime prepare the stuffing: in a bowl mix the jam with the nuts and the cinnamon.

Take out the pastry of the fridge and spread it in order to obtain a rectangul with a high about 0.5cm. Pour the mixture of jam and nuts over the shortcrust pastry and close it in order to form a strudel. Dispose the strudel over a baking tin previously covered with a baking paper, pay attention to leave the closed part at the bottom.

Cook in a pre-heated oven to 180° for about 15-17 minutes. Let it cold and then cut in slice and sprinkle all with icing sugar.