Baking

Strudel with strawberries. Recipe

Today Smakota (Smakotainfo.com) continues the strawberry theme with delicious strudel with strawberries. The peculiarity of this strudel is that it should be eaten immediately after baking, just cooled, until its shell has lost its fragility and tempting crunch. After all, during storage, the strudel is soaked with strawberry juice and gets very wet, although there are lovers of enjoying it just like that strawberry strudel.

Strudel with strawberries, can be prepared in different ways – instead of classic puff pastry, you can use puff pastry, you can change the filling, combine strawberries with other berries, add homemade cheese, you can use semolina instead of starch. In a word, there is room for experiments.

Strawberry strudel recipe

  • for the tist:
  • flour – 250 g.
  • water – 125 ml.
  • egg – 1 piece.
  • salt – a pinch.
  • oil – 2-3 tbsp.
  • a little flour for sprinkling when rolling out.
  • For filling:
  • fresh strawberries – 700 g.
  • fresh sweet and sour apples – 2-3 pieces.
  • sugar – 2-3 tbsp. or to taste.
  • lemon juice – 1 tbsp.
  • if desired, ground cardamom – on the tip of a knife.
  • starch – 1 tbsp. with a hill
  • oil – 50 g.
  • ground crackers or cookies – half a glass.
  • powdered sugar – 50 g.

See also the video recipe for making Lviv cheese cake on our channel: Smakota – recipes for delicious dishes

We prepare the filling in advance so that by the time the dough is ready, it will be ready – the dough dries out quickly, which is undesirable. Wash the strawberries, dry them, cut them in half or quarters depending on the size of the berries, sprinkle with sugar. Peel the apples, remove the core, and cut the flesh into cubes and sprinkle with lemon juice – for better taste and to prevent darkening. Combine apples and strawberries, if desired, add spices. For a more viscous consistency of the filling, add potato or corn starch – it will tasty and pleasantly bind most of the fruit and berry juice when baking the strudel.

Now let’s prepare the fresh stretchy dough. Dissolve the salt in warm water (30-35 degrees) and beat the egg into it, mix well. Pour the mixture into sifted flour, add oil and knead a thick, uniform dough. Leave the dough for 30 minutes, greasing its surface with oil, it will protect the dough from drying out.

We divide the matured dough into two parts, roll each into a rectangular layer 2 mm thick, and then stretch it with our hands from the center to the edges until transparent. The thinner the dough is stretched, the better the strudel will look and the more tender and crispy its crust will be. However, it is more difficult to turn a juicy filling into a too thin dough, so choose the “golden mean”.

We spread the dough on a waffle towel. Apply a layer of melted butter to each layer of dough, retreating 5-6 cm from the sides and leaving 15 centimeters of dough free at one end of the layer (this will be the upper, crispy layer with which we will finish rolling the strudel with a roll), sprinkle the rest of the surface with toasted ground breadcrumbs ( it’s great if they are made from sweet bread or butter rolls), or crushed cookies. Crackers, like starch, will absorb excess juice so that the shell of the strudel remains dry.

Put the filling on top of the crackers. Leave the juice that the apples and strawberries release in a bowl. It can be boiled over low heat for 5-7 minutes and poured over the strudel when serving.

We raise the edges of the towel and roll the dough in this way, bending the side edges of the dough so that the filling does not flow. On top should be the edge of the dough that remained free from the filling and breadcrumbs.

Place the strudel seam side down on a greased baking sheet, additionally grease the top with oil, and make several deep punctures with a needle on each strudel. We put the form in an oven heated to 190-200 degrees, bake for 40-45 minutes.

Remove from the oven, sprinkle well with powdered sugar before serving.

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