Strudel is a wonderful dessert dish baked in the form of a roll with a filling, usually made from puff pastry or puff pastry. Strudel filling can be very diverse: fresh fruits and berries (apples, pears, plums, strawberries, etc.), dairy products (cottage cheese, cheese), thick jam, jam, etc. Moreover, it is permissible to use not only sweet filling, but also mushroom, meat, fish, etc.
It is necessary
-
- For recipe # 1:
- - 250 g flour;
- - 1 egg;
- - 150 ml of water;
- - 3 tbsp. vegetable oil;
- - 1 tbsp. lemon juice;
- - 3 g of salt.
- For recipe number 2:
- - 400 g flour;
- - ¼ tsp salt;
- - 2 eggs;
- - 100 g of butter;
- - ¼ tsp table vinegar;
- - 120 ml of milk.
Instructions
Step 1
Recipe # 1 Take a small saucepan, put 150 ml of water in it and heat to room temperature, salt. Sift the required amount of flour twice through a fine sieve and pour it into a container designed for kneading the dough. Take a deep bowl, break an egg into it and beat well. Add lemon juice, vegetable oil and stir thoroughly
Step 2
Then combine the resulting mixture with flour: make a depression in the flour and pour the liquid into it. Knead the dough from the center, gradually mixing the flour with the liquid mixture and adding a little warm water. Take your time to avoid clumping
Step 3
Knead the dough with a spoon until a thick, homogeneous mass is formed. Then dust the table with flour, place your dough on top of it, and continue kneading with your hands until it is no longer sticky. Then roll the dough into a ball, grease generously with vegetable oil and wrap in plastic wrap
Step 4
Take a saucepan with a diameter slightly larger than the diameter of a shallow plate, pour some water into it and bring to a boil, covered with a lid. Next, drain the water, and put a small plate with the dough wrapped in plastic on the bottom of the pan, close the lid and leave for an hour. Thanks to this procedure, your dough will become more elastic, which will make it easier to roll out and stretch it into a thin layer. After waiting for the allotted time, roll out the dough, add the filling and roll the roll. Bake in the oven (temperature and baking time depend on the filling).
Step 5
Recipe # 2 In a small saucepan, heat the milk to room temperature. Put a piece of butter in a skillet and, reducing heat to low, melt without boiling. Sift the flour twice through a fine sieve into a deep bowl. In a bowl prepared for kneading the dough, break the eggs and beat them well with a mixer (spoon, whisk)
Step 6
While whisking, add 2 tablespoons of melted butter and pour in the milk in a thin stream. Then take a small sieve and through it add flour in small portions to the resulting mixture, while continuing to stir with a spoon to prevent lumps from forming
Step 7
Sprinkle flour on the table, put the resulting dough on it and knead it with your hands until it stops sticking. Then shape the finished dough into a ball and brush its surface with melted butter. Place in a deep plate, cover with a napkin (towel) and refrigerate for 20-30 minutes. After the indicated time, remove the dough from the refrigerator, wrinkle it slightly and roll it into a thin layer. Spread melted butter on top of the layer, put the filling on it and roll into a roll. Coat the surface of the roll with oil and bake in the oven (temperature and baking time depend on the filling).
