Strudel came to us from Austrian cuisine. Baking, consisting of crispy dough and various fruit, berry, curd fillings, immediately fell in love with everyone. The classic roll is made from stretched dough, greased with butter on top and sprinkled with powdered sugar. Served with ice cream or whipped cream for coffee and tea. Now there are many variations of its preparation.
It is necessary
- For the test:
- - 200 g flour and 50 g for rolling
- - 150 ml of water
- - 2 tbsp. l. olive oil
- - 2 tbsp. l. Sahara
- - a pinch of salt
- - 1 egg yolk to grease the dough
- For filling:
- - 4 pears
- - 200 g sugar
- - 50 g almonds
- - 50 g butter
Instructions
Step 1
Let's knead the dough. Sift flour into a bowl, add sugar, salt. Pour in water slowly, stirring vigorously with a wooden spoon. Add olive oil and knead thoroughly with your hands (you can use a food processor) for 10-15 minutes. Shape the dough into a bun and wrap in plastic foil, leave for 1 hour in a warm place.
Step 2
While the dough is heating, prepare the filling. Wash the pears, peel, cut into 4 pieces and remove the core. Cut into cubes about 1 by 1 cm. Melt the butter in a skillet with sugar until caramel is formed. Place the pear in the same place and simmer for 3 minutes. Transfer to glass or enamel pan. Crumble the almonds.
Step 3
Roll out the dough into a thin layer, sprinkle with flour. If the layer is not thin enough, then gently pull it out with your hands. Spread the pear filling on one side of the dough evenly and sprinkle with almond crumbs. Roll into a roll and brush it with yolk on all sides. Bake the strudel at 180 ° C for 30 minutes.
