Kägi Bonbon

Rezept Kägi Strudel

Delicate strudel pastry with a dark secret - Kägi Dark mini!


1. If necessary, cut the fruit into smaller pieces. Stir in the lemon juice. Preheat the oven to 200 °C.

2. Melt the butter over a low heat. Rinse a clean tea towel under cold running water, then wring out well and lay flat. Lay a second tea towel over this. Place a sheet of strudel pastry on the tea towels. Brush with melted butter, then place a second sheet of strudel pastry on the first. Cut the strudel pastry into quarters.

3. Chop up the Kägi Dark minis into small pieces. Spread half of the pistachios and half of the Kägi Dark minis over the centre of each of the pastry quarters. Place half of the fruit on top. Bring up each side of the pastry over the filling. Carefully twist the pastry ends together.

4. Repeat the process with the remaining pastry and filling. Place on a baking tray lined with baking paper. Brush with the remaining butter. Bake in the centre of the oven for 12-15 minutes. Remove from the oven and allow to cool a little.

5. Dust the baked sweets with icing sugar. Serve as a dessert or afternoon snack.


Replace the pistachios with grated coconut, ground hazelnuts or almonds. Sprinkle a little cinnamon, ground cloves or cardamom over the fruit if desired. Use filo pastry instead of strudel pastry. If using puff pastry, don't brush with butter, instead brush egg yolk over the pastry before baking. 


Ingredients for 8 pieces:

Parchment paper
150 g fruit, e.g. pears, apples, berries, plums, apricots
1 tablespoon lemon juice
30 g butter
4 sheets strudel pastry
16 Kägi Dark mini
4 tablespoons unsalted pistachios (chopped)
Icing sugar

Included products