Ingredients for 6 people

• 100 g of “00” flour
• 50 ml of warm water
• 8 g of sunflower oil
• 25 g of butter
• 100 g of pears
• 150 g of fresh Pecorino Toscano PDO
• 50 g of speck
• 50 g of fresh mushrooms
• 1 fresh spring onion
• Breadcrumbs to taste
• Grated aged Pecorino Toscano PDO to taste
• A pinch of salt

Preparation

Combine flour, water, salt, and seed oil in a bowl until obtaining a ball of dough. Knead the dough for about 10 minutes, then cover it with cling film. After 1 hour, roll the dough out thinly.

Cut the fresh Pecorino Toscano, pears, speck, and spring onion for the strudel filling. Sprinkle a generous amount of breadcrumbs on the dough and add the filling, covering the whole surface. Roll up the strudel and turn the edges downwards to close them so that the strudel does not open.

Bake at 180 °C for about 40 minutes. Brush the strudel surface with melted butter every 10 minutes. Remove the strudel from the oven and let it cool. Sprinkle it with the grated aged Pecorino Toscano PDO and serve.