In a bowl, combine all the ingredients for the strudel dough.
until the dough forms a compact mass. Cover it with plastic wrap and let it rest in the refrigerator. Meanwhile, prepare the toppings. Start with the pears: slice one pear, and dice the other two.
In a small pan, cook the diced pears with butter and sugar. When the
Crust, deglaze with alcohol. Then add the walnuts and set aside to cool.
We take the dough and roll it out to a thickness of about 2 mm. Let’s start filling:
Raw ham at the base, sliced ​​pears, Igor’s sweet Gorgonzola, and pear caponata. We’re finishing the strudel.
Brush with melted butter and sprinkle with mixed seeds.
Bake at 200°C for 30 minutes. It’s ready when it’s perfectly golden brown.
Let’s take it out of the oven and enjoy your meal.

FOR THE DOUGH
00 flour 150 g
Water 30 g
Oil 10 g
Eggs 1
Salt to taste
FOR THE FILLING
200 g raw ham
Igor’s Sweet Gorgonzola
3 ripe pears
5 walnuts
Sugar
25 g Butter
To brush:
Melted butter
mixed seeds