Curd dough strudel (master class)

Category: Bakery products
Curd dough strudel (master class)

Ingredients

Dough:
soft creamy oil 200 g
cottage cheese 5-10% 250 g
sugar 3 tbsp. l.
flour 350 g
+ flour for work
Rhubarb filling:
rhubarb
ground almonds
sugar
cinnamon
Apple filling:
apples
sugar
cinnamon
For greasing and dusting:
yolk + 1 tbsp. l. milk
powdered sugar

Cooking method

  • In summer, as a dessert, you want light pies with a sweet and sour taste. And golden, juicy, baked, with a crispy melting crust, curd dough strudel is what you need!
  • I really love curd dough ... anything ... but thisooo ... This dough is just perfect !!!
  • A recipe from pastry chef Miri Arzi, a monument to her during her lifetime for this dough !!!
  • How pleasant it is to work with him!
  • This dough needs to lie in the refrigerator overnight (I had the dough in the cold for 24 hours), so we start preparing the dough on the eve of baking. I insist on a night in the refrigerator! This test is required stay in the cold!
  • Mix soft butter, cottage cheese (I have homemade) and sugar with a mixer until smooth. Gradually add flour there. Knead the dough either with a mixer at the lowest speed, or by hand until smooth.
  • Shape the dough into a ball
  • Curd dough strudel (master class)
  • Flatten it a little
  • Curd dough strudel (master class)
  • Divide the resulting cake into four segments
  • Curd dough strudel (master class)
  • Use your fingers to form a parallelepiped from each segment
  • Curd dough strudel (master class)
  • We place each piece in a separate plastic bag
  • Curd dough strudel (master class)
  • And roll it a little with a rolling pin on top of the bag
  • Curd dough strudel (master class)
  • It turns out such a blank
  • Curd dough strudel (master class)
  • That is, four blanks
  • Curd dough strudel (master class)
  • We send our blanks to the refrigerator (not to the freezer) and go to sleep!
  • The next day we get down to business.
  • We will line the table with a wide linen towel. We take out each piece of dough in turn, not all at once. We took out a piece, softened it with a few strokes of the rolling pin, turning it on one side, then on the other - and we begin to roll it very thinly, until transparent, so that the patterns of the towel shine through.
  • Curd dough strudel (master class)
  • We spread the filling, making an indent from the edge of 4-5 cm and 3 cm to the left and right. After we put the filling, it will be necessary to smear with protein around the perimeter so that the filling does not leak out and the strudel does not part.
  • I made two strudel - with rhubarb and apple filling. I added ground nuts to the rhubarb, because it is very juicy, and the nuts save the dough from unnecessarily getting wet. Rhubarb is very sour, so I sprinkled it well with sugar (in the apple filling, if the apples are not very sour, there is less sugar).
  • Ground nuts first
  • Curd dough strudel (master class)
  • Then - rhubarb, sugar and cinnamon (optional)
  • Curd dough strudel (master class)
  • We roll it up with a roll. The second is the same. Put on a baking sheet I use a non-stick cloth, if not, then oiled baking paper
  • Curd dough strudel (master class)
  • Lubricate with yolk, whipped with a spoonful of milk. We bake for 30 minutes at a temperature of 180 ° C.
  • Curd dough strudel (master class)
  • Sprinkle with powdered sugar
  • Curd dough strudel (master class)
  • Cut into pieces and serve!
  • Curd dough strudel (master class)
  • PS Fillings can be different. Very tasty filling of sorrel or cherry or plum ...
  • Ilara used these are the fillings.

Note

A source: 🔗

"The birthplace of strudel is considered Austria - the Viennese strudel. It is literally a whirlwind, a whirlpool. Indeed, a whirlpool, downright whirlpool of taste. cook strudel. "

My daughter, reaching for the third piece, sighed: "Eh, Mommy, but I could live in Vienna!"

There are two more pieces of dough left in the refrigerator. But about them - tomorrow ...

MariS
I did it in time ... I am the first for such deliciousness and a super master class!
Thank you, Gashunya! I take it with pleasure!
lemusik
Sooooo!

I'm bookmarking!
Gasha
Girls, thanks for the praise, bake - it's very tasty!
Masyusha
Oh, Gasha, just in time I was thinking to fill it with cottage cheese, and just such a wonderful recipe! Thank you! I took it away to bookmarks, but tomorrow I will definitely try to cook it!
lemusik
And I have no cottage cheese ... yet.

I will buy it tomorrow. I'd like to taste this beautiful yummy as soon as possible ...
Gasha
Masyusha and Lena, I'm waiting with pieces!
Eusebius
Gasha!What beauty and deliciousness !!! Already looking forward to the pleasure of cooking. But we'll have to wait until the weekend. There is no cottage cheese in the refrigerator and there is no time either.
Thank you so much for such a wonderful recipe.
: rose: I went to put a plus.
barbariscka
Galyunya, how delicious ...
Gasha
Thanks, girls!
Twist
Gashenkawhat yummy !!! I'm taking it to bookmarks. True, we don't sell rhubarb, so I'll do it with apples.
Gasha
Marish, to be honest, rhubarb tastes better! Then choose the most sour and juicy apples!
celfh
Gasha, very tasty written and thanks for the impeccable master class! I really like rhubarb pies, but they don't sell it here, but I'll try to make it with apples
Gasha
Quote: celfh

I really like rhubarb pies, but they don't sell it here, but I'll try to make it with apples

plant it, mushroom soul!

But, until I grew up, I agree to apples!
celfh
Gan, you what, I have no other land besides the forest
IRR
Quote: Gasha


There are two more pieces of dough left in the refrigerator. But about them - tomorrow ...

will there be dumplings?

ganya! well, and MK pyrihok for future intergirls (in the sense, for those who want to live in Vienna?)
Kalyusya
Quote: Gasha


Lay out the table with a wide linen towel. We take out each piece of dough in turn, not all at once. We took out a piece, softened it with a few strokes of a rolling pin, turning it on one side, then on the other - and we begin to roll it very thinly, until transparent, so that the patterns of the towel shine through.

What if there are no patterns on the towel? How do you know when to stop? And where to get rhubarb?

Gash, looks great! But you were late with the recipe, the cottage cheese died yesterday.
Bookmark ad-intended!
Altusya
Waaaaah, wah, strudel, and even curd. I took it to bookmarks.
I'm torn to bake. She put her eye on the cake, and here it is.

The question is, the dough doesn't break on the towel. It really needs to be rolled out on it, sprinkled with flour, and how easily and quickly can it be rolled out there?

In general, I'm still waiting. What will outweigh
Inusya
Tyuyu, I just bought cottage cheese today.
Whole kilo! So, to abandon all the work tomorrow or what ..?
I won't sleep now ...
Gasha
Quote: IRR

will there be dumplings?

keep intrigue !!!

Quote: IRR
ganya! well, and MK pyrihok for future intergirls (in the sense, for those who want to live in Vienna?)

I knew that you would fall for it !!!

Kalyusya, Gal, as it begins to shine through, and the fabric becomes visible - brake!

Altusya, real-real! You sprinkle the fabric with flour and roll it out ... Very easy, really!

Inusya, don't need such sacrifices! If you make the dough today, then tomorrow you will have time for everything !!! It's done very quickly!
Rita
And I have cottage cheese and rhubarb from neighbors can be kicked.
Toka Gashi netuti.
Gasha
Do not Cry the blues! You yourself are a craftswoman, what kind to look for! But just in case, I'll stand behind you (invisibly) Don't be afraid! I'm with you!!!
Altusya
Oh, oh, I forgot to ask, what is the size of the towel? And then even I have tiny everything. Well, at least roughly

No, well, you see, I'm already leaning towards this recipe. Bend over, bend over ... bam ...
Gasha
Olya, of course, the more the better ... The sheet is also suitable!
Omela
Gashwhat a wonderful catfish !!!

Curd dough strudel (master class)

And the look is so thoughtfully prehistoric !!!
Gasha
To whom what ... It's good that you didn't see a moose there !!!
Manna
Gashunyahow delicious it is! I'm taking it to your bookmarks!
Gasha
That shozh all in the bookmarks? No, so - to the store and the kitchen ?!
Leska
Gasha, what a beauty, but I'm bookmarked. I haven't found rhubarb in the market - I've been looking for it for a week. And with synthetic apples.
Kalmykova
Ganya! Pancake ! And so already 90-60-90 is only a face (or weight, age, etc.). And then my favorite ... I'm leaving to make dough ...
Gasha
Ohohonyushki! Well, you can also with other fillings ...

With cherries, apricots, here Ilara did with these:

For the poppy filling:
200 ml milk
120 g sugar
50 g butter
200 g ground poppy
100 g raisins
1 tsp natural vanilla essence

For the cherry and nut filling:
4 tbsp. l. cherry filling (ready-made filling)
1/4 cup chopped walnuts
2 tsp orange peel, fresh or candied
1 tsp natural vanilla essence

For the chocolate filling:
1 tbsp. l. cream
50 g chocolate
30-40 g wavy halva
1 tsp natural vanilla essence
1 tsp brandy

The filling can be prepared on baking day. Pour boiling water over the raisins and discard. Heat milk, sugar and butter in a saucepan over moderate heat, reduce heat to low, add ground poppy seeds and stir until it completely absorbs all the liquid and the mass thickens. Remove from heat, add raisins, vanilla essence, stir and cool.
This should be enough for 4 strudel. But in my family there are also not the biggest lovers of poppy seeds - I had to make two more types of filling especially for them.

For cherry-nut, I just mixed all the ingredients. For the filling of chocolate and halva, I melted chocolate with cream in a water bath, added vanilla essence, brandy, and then mixed with halva.

Poppy, I emphasize, should not be whole, but ground. If possible, buy poppy seeds from spice shops. Be sure to try - is it bitter, ask for the grind and immediately place it in the freezer at home. Packaged poppy seeds sold in super can taste bitter even if they are still far from the expiration date.
Irishka CH
Damn, the thunderstorms cut everything in the house. While petarity was restored, until I got to the computer ... And here !!! With your permission - also bookmark! Cottage cheese in the refrigerator (no, for the dough!), Make nadot !!!
Gasha, are apples necessarily sour? And fresh? Well, so in Austrian? Homemade apple pie won't work?
Gasha
Quote: Kalmykova

I'm leaving to make dough ...

Natashaaaa !!! I love you the most !!!

Irish, well, of course, they usually use fresh apples ... But strudels are also made with sweet fillings
Tanyulya
Tasty Rhubarb is, but no cottage cheese. If I buy it tomorrow, I'll do it. Is the night in the fridge a must?
Gasha, Thank you! Very appetizing.
Gasha
Tanya, I insist on a night in the refrigerator! This dough must be kept in the cold!
Gasha
Girls, delicious filling from sorrel
Gala
What a wonderful strudel I want! Want! Want!
And most importantly, I have rhubarb freshly brought from the dacha to languish in my refrigerator. And I kept thinking where to attach it !? And his finest hour has come!
Gashalike your recipe on time!

Gasha, but fat-free cottage cheese can be?
Tanyulya
Quote: Gasha

Tanya, I insist on a night in the refrigerator! This dough must be kept in the cold!
Thank you for such an insistent demand (I would definitely show myself as an amateur) Then the recipe for vyhi before working in scrap will cook this.
Gasha
Gal, I don't like the use of low-fat cottage cheese in this dough ... Then we need to put more butter in the dough ... but do we need it?

Tanya, clever girl! Let's wait!
Leska
And most importantly, I have rhubarb freshly brought from the dacha to languish in my refrigerator. And I kept thinking where to attach it !?
Give the address of the refrigerator urgently!
Gala
Quote: Gasha

Gal, I don't like the use of low-fat cottage cheese in this dough ... Then we need to put more butter in the dough ... but do we need it?
No, Gashul, not overA
Low fat is available, I wanted to attach it, but then I will buy some
Gala
Quote: Leska

Give the address of the refrigerator urgently!
I will not give the address of the refrigerator, the smallest one And I will share the finished strudel
Leska
Quote: + Gala +

I won't give the address of the refrigerator, it's not enough
Curd dough strudel (master class)
Natusik
Gasha,and we also have no rhubarb. Maybe I just wasn't looking? The recipe is awesome !!! I really liked it! The photo looks very appetizing! What does rhubarb taste like?
Tanyulya
Quote: Natusik

Gasha,and we also have no rhubarb. Maybe I just wasn't looking? The recipe is awesome !!! I really liked it! The photo looks very appetizing! What does rhubarb taste like?
For raw sour, and baked sour apple. Tasty. Rhubarb charlotte compotes are great.
lu_estrada
Gashenka, a question for filling! I make cottage cheese from whole milk, and know the cottage cheese will be fatter than in your recipe. How much butter should I put in the dough?
The strudel is great!
Gasha
lu_estrada, I also had homemade cottage cheese, but I did not change the amount of butter, I did everything according to the recipe
Natusik, Natashik, thanks for the praise! Tanya wrote everything correctly - it is difficult to eat rhubarb in its raw form - it is very sour, but compotes, jelly, jam and pies are simply delicious with it!
olesya26
Gasha, I can't walk past, what a delicious strudel !! , curd dough is not a problem, only the rhubarb growth was cut down the day before yesterday, now you have to wait for a new one to grow, or walk around the neighbors as a beggar
Gasha
Quote: olesya26

just cut down the rhubarb shoot the day before yesterday,

Oh, you shouldn't have said that! Now hove!
olesya26
Quote: Gasha

Oh, you shouldn't have said that! Now hove!
Gashenka, how did I know that there would be such a gorgeous recipe. And this rhubarb rushing and rushing, the leaves were already like burdocks, they grew, so I put things in order

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