The word "strudel" is translated from German as "whirlpool" or "whirlwind". It is believed that the ancestor of the classic Austrian strudel was the Turkish baklava. This dish is prepared from unleavened dough, so the filling can be made both sweet and salty. For example, from the favorite of many gourmets - arugula, which has a pleasant nutty-peppery taste and is rich in a whole complex of vitamins (A, B9, C) and trace elements (iodine, iron, potassium and magnesium).
It is necessary
-
- For the test:
- 1 cup flour;
- 3 tbsp. l. vegetable oil;
- salt.
- For the cream:
- 1 large bunch of arugula
- 100 g cream cheese;
- 1 glass of milk;
- salt;
- 1 egg (for brushing).
- For filling:
- 1 kg of frozen vegetable mixture;
- 80 g fresh bread crumbs;
- 5-6 sprigs of parsley;
- 60 g of hard cheese;
- 1 clove of garlic;
- vegetable oil;
- salt;
- ground black pepper.
Instructions
Step 1
First, knead the dough with flour, salt, warm water and vegetable oil. It should not be too steep, but it should be kneaded intensively, rubbing it for at least 10 minutes. Then wrap in plastic wrap and leave for an hour.
Step 2
Pour 4 tablespoons of vegetable oil into a deep frying pan, put the peeled garlic clove in it and fry it until golden brown. Then add the frozen vegetable mixture to the garlic pan. Pour in a glass of boiling water, cover the pan with a lid and simmer the vegetables for about 30 minutes over moderate heat. Then remove the lid, season with black pepper and salt. Mix everything well and let the excess liquid evaporate.
Step 3
Grate hard cheese, wash parsley and chop finely. Grind the grated cheese with parsley and bread crumbs in a blender. Then lightly pepper and salt the mixture and add to the vegetables.
Step 4
Stretch the dough. To do this, it must be pulled with all strength in different directions, while the dough should not tear. Remember the main rule of strudel - the thinner the dough, the tastier the dish. Real craftsmen make dough as thick as tissue paper.
Step 5
Put the vegetable filling on a thin sheet of dough, stepping back 3 centimeters from each edge. Very carefully wrap the edges inward over the filling. Form a roll, grease it with an egg, put on a baking sheet and place in an oven preheated to 200 ° C for 30-40 minutes.
Step 6
Prepare arugula cream at this time. Remove all the stems from it, and chop the leaves and beat in a blender along with cream cheese, milk, the rest of the grated cheese and a pinch of salt.
Step 7
Cut the finished strudel into slices and serve warm along with the arugula cream.
