1 Cup of Chongos Zamoranos Tres Reyes chopped and drained
300 grams of puff pastry
1 teaspoon ground cinnamon
1/3 cup chopped walnuts
1 beaten egg
1 tablespoon of standard sugar
Preheat oven at 400 °F.
Spread the puff pastry on a flat surface with the help of a rolling pin, and some flour to prevent it from sticking, try to give it a rectangular shape.
Trim the edges with a knife so it gets symmetrical.
Place the Chongos at the center and length of the dough, sprinkle the walnuts and cinnamon over them. Make sure that the remaining edges of the puff pastry are the same width as the surface where you placed the chongos.
With a knife, cut the dough on the sides into horizontal strips, about half inch thick.
Fold the top and bottom of the dough into the chongos and begin to cover them with the side strips. To do this, alternate the strips on one side and the other, forming a braid.
Once the chongos are covered by the puff pastry, with the help of a kitchen stick and your hand, transfer the strudel to a baking tray with parchment paper, if you don’t have, you can use wax paper.
Varnish with egg and sprinkle with sugar.
Bake for 20 minutes at 400°F or until golden crust.
*Tip: You can replace the walnuts and cinnamon with blueberries or raisins.