Winter Fruits in Strudel Dough

Peel the tangerines and remove the fine white peel residues. Divide the tangerines into wedges. Put the almond kernels in a saucepan with water and cook for two to three minutes until the skins come off. Drain in a sieve and squeeze the hot almond kernels out of the skins.

Squeeze the juice from half of the oranges. Peel the remaining oranges generously with a sharp kitchen knife so that the white skin is also removed. Cut the orange fillets from the separating skins and collect the juice that comes out. Place the orange fillets in a sieve to drain. Squeeze the juice from the leftover oranges and mix with the drained juice from the orange fillets and the squeezed juice and place in a saucepan.

Bring two-thirds of the orange juice to a boil, stir the cornstarch (maizena) with a little cold orange juice until smooth and stir into the boiling orange juice. Add the vanilla pulp, cinnamon and star anise, gently roll for two to three minutes. Remove from heat, pour the remaining juice and season with honey. Strain the orange sauce, add almond kernels, orange fillets, mandarin orange wedges and pistachios and season with orange liqueur, infuse a little.

Preheat oven to 180 degrees.

Brush ovenproof dishes (about 100 ml capacity) with butter. Cut the strudel dough sheets into ten x ten cm squares, brush thinly with a little bit of butter.

Carefully press the dough squares into the ramekins.

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