Hazelnut and Pistachio Strudel
Ingredients: 380 g + 8 tablespoons sugar (separately), 600 ml freshly squeezed orange juice, 200 g pistachios (no husk), 200 g hazelnuts, 2 teaspoons of ground cinnamon, 200 g vegetal margarine, 500 g thin strudel crusts
Preparation: To make the syrup, mix the orange juice with 380 g sugar and cook on low flame until the sugar has melted and the syrup has boiled briefly. Ground the pistachios and hazelnuts (not too finely) and mix them with the rest of the sugar and with cinnamon. Melt the margarine and grease a baking sheet. Grease one strudel crust with margarine and sprinkle with the mixture of hazelnuts and pistachios. Roll and repeat with other crusts until you have spent all the dough and the filling. Cut the strudel into pieces and bake them at 180°C for ca 50 minutes, until golden brown. Take the strudel from the oven and pour the syrup over it while still warm. Let cool and then cut into servings.