Mini strudel of
shortcrust pastry RISPO
with orange


Realisation: easy

Preparation time: about 20 minutes.


For the stuffing:

  • 250 g sponge fingers or sponge cake
  • 250 g of orange jam
  • 50 g of orange peels
  • Orange juice

How to prepare

Prepare the filling, stirring carefully the sponge finger, blended, the Orange jam, the orange peels finely chopped  and, if necessary, a few spoon of orange juice; let rest the mixture apart. In the Meanwhile, put the Rispo deep frozen shortcrust pastry on the floured table, making it a rectangle, place a cordon of filling the half part of the rectangle and close with the other half. Place the roll in the fridge for about 15 minutes. Once cooled, cut the biscuits in strudel shape  and brush the with the beaten egg yolk. Cook the biscuits at 180°C until will be golden. Enjoy your meal!

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