kisuri
Hello Gasha!
Finally, I'm going to bring you a huge thank you for this wonderful recipe!
For me, strudel (strudel) is not a foreign word. I remember my grandmother's strudel (I was still quite small then), when the smell of cinnamon, apples and cherry jam all over the house ... Her dough was very thin, and she baked it half-drenched in vegetable oil, which made the strudel so almost transparent. .. it's hard to even describe. I have never seen anything like it, even though I copied recipes from all my friends grandmothers. Over time, it became clear that there are a lot of recipes for strudel srudel, and this one of yours is the best of all that I have tried so far.
I have made it several times already, with different fillings: apples, lemon zest, dried cherries, prunes, homemade jam, even with chocolate and almond filling. The dough lies quietly in the refrigerator for several days, and then it can be frozen.
And here he is:

Curd dough strudel (master class)

Did exactly according to the recipe, only added a little vanilla to the dough, and a little baking powder.
The dough is obedient, it rolls out thinly, it is baked, it doesn't break - it's simple !!!
Thank you
Gasha
Oh, how pleased I am! Irisha, thank you very much for such a wonderful review! We urgently go to YOU ​​!!!
IRR
Quote: kisuri

Hello Gasha!
Finally, I'm going to bring you a huge thank you for this wonderful recipe!

I always read Kisurilike good literature
Hello dear grandfather Konstantin Gasha makarovich
and. etc.

Strudel, Irishka, what is needed, oh, how must it be ...
kisuri
Quote: Gasha

We urgently go to YOU ​​!!!
Agree!
Quote: IRR

Strudel, Irishka, what is needed, oh, how must it be ...
Hi dear!
Have you finished your shrimati already?
IRR
Quote: kisuri


Have you finished your shrimati already?

Oh,
DON'T FEED WHAT IS IN LESS SPLIT OCHI (translation - do not ask what I am eating)
and shorts with an open puff
kisuri
Quote: IRR

Oh,
DON'T FEED WHAT IS IN LESS SPLIT OCHI (translation - do not ask what I am eating)
and shorts with an open puff

By the way, what is also good about this strudel, Gasechka, Irrochka: you can eat it with a ruler. I cut it off by 2 cm. ... a little bit like
IRR
Quote: kisuri


By the way, what is also good about this strudel, Gasechka, Irrochka: you can eat it with a ruler. I cut it off by 2 cm. ... a little bit like
well well
I'll write down - we eat strudel with a ruler
shrimati with tsyrkul, better barbells, so that you can also measure the thickness
kisuri
Quote: IRR

well well
I'll write down - we eat strudel with a ruler
shrimati with tsyrkul, better barbells, so that you can also measure the thickness
Kalmykova
Oh, well, your rulers don't help! I have already frozen a couple of pieces of dough, otherwise you yourself will soon know what will grow!
IRR
Quote: Kalmykova

and then soon you yourself know what will grow!

opisthod?Curd dough strudel (master class)
Altusya
No, well, Irina is right. You can eat it only with a ruler. Otherwise, I immediately saw half a strudel and eat, eat, eat. I stuff it into my mouth
Gasha
Yes, Cho is already there - with a ruler! Take a tailor's meter! I measured the meter - and in the mouth !!! Norm!!!
Altusya
Oh, this is our way
Gala
Quote: Gasha

I remind you that the delicious filling is made from sorrel!
Gasha, and how to prepare such a filling?
Why, I want a strudel again ... I really like it very much
Gasha
Galyun, TYTS!
Gala
Gashun, YYTSnula. I understood everything, and the pies are also good!
Thank you!
Gasha
Gala
Gashun, I am again with a report. The dough is awesome! And strudel too, it is firmly registered in favorite and permanent recipes. Since the people at home were skeptical about the sorrel filling, I had to do it with apples and cinnamon, but on the sly I still added a little sorrel. In the end, it was not in vain, the sorrel filling was very pleasantly surprised. Next time I will make only sorrel and nuts filling.


Curd dough strudel (master class)
Gasha
Clever girl, Galyunya! Strudel - in !!!

And you can tell your family what they ate - only after the fact !!!
Gala
Quote: Gasha

And you can tell your family what they ate - only after the fact !!!

You can't fool these! So they see: is it getting dark there? (for sorrel)
But in my heart I was sure that I would like the sorrel filling!
rocher-li
Gasha and girls, good morning!
Help out ... I’m probably the most stupid ..
The dough was in the refrigerator for a whole week. Today, before the picnic, I started baking in the morning. She rolled the first quarter on a towel thinly-thinly. But then there was an incident, I had to distract myself - I remembered that the dough is on cottage cheese, and I was invited to a company where meat is not eaten with dairy. I urgently had to put aside the rolled towel and take out the puff from the freezer. dough, defrost in a micro and quickly sculpt a regular strudel roll, and into the oven.
So. now you can go back to my rolled dough: I put apples, cherries on it, sprinkled with cinnamon-sugar-flour-nuts. Smeared the edges with protein. And then it began! ... Mom, dear, this roll categorically did not want to wrap it up. More precisely, he did not think to peel off the towel! The dough was torn, I scraped it there with a knife - torn holes, pieces of dough and a mountain of filling. What is it? Maybe I should have sprinkled flour on the towel? But this is not said anywhere ...
Then I thought that the dough must have warmed up in so much time (and the recipe says that "from the refrigerator" - probably my process was broken here). I took out the 2nd quarter from the fridge, the next towel was already tormented by flour and rolled out thinly. and transferred that malasha onto it (well, I felt sorry for so many filling in the trash) and wrapped it up. With the flour from the towel, it wrapped a little better, but still somehow not exactly neatly. Why? Maybe you don't need to roll it out thinly? (But in a real strudel, the dough is exactly thin ..) I'm in the cold. 2 more quarters. How can I roll them, what should I wrap like a human?
Gasha
rocher-li, Hello!

Well, the first rolled-out layer began to break precisely because of the long lying on the table.

The dough should be rolled out thinly until the fabric is visible. "Not evenly, not neatly" is just an experience ... To prevent the dough from tearing it, after taking it out of the refrigerator, you need to "beat it up" a little
rocher-li
Gasha, yeah, you need experience. Do I need to sprinkle flour on a towel? When I took the second quarter out of the fridge, I just took another towel and not only tamed it, but generously, applied flour with my hand. According to the dough, yes (I knocked and rolled it to a thin one. I didn't hold it, but quickly rolled up the filling. When rolling, the dough nevertheless stuck to the towel in some places (and went to wash). It turns out that for each quarter you need to take a new towel ? (I have 2 more quarters in the fridge, and I'll wait for your explanations before I take them on).
Gasha
Yes, you have to grind the towel with flour. And the rolling pin too. But the dough never stuck to me. You may have flour that is different in moisture content than ours.
kisuri
Quote: rocher-li

Gasha, yeah, you need experience. Do I need to sprinkle flour on a towel? When I took the second quarter out of the fridge, I just took another towel and not only tamed it, but generously, applied flour with my hand. According to the dough, yes (I knocked it and rolled it out to a thin one. I didn't hold it, but quickly rolled up the filling and rolled it up. When rolling, the dough nevertheless stuck to the towel in some places (and went into the wash). It turns out that you need to take a new towel for each quarter ?
Quote: Gasha

Yes, you have to grind the towel with flour. And the rolling pin too. But the dough never stuck to me. You may have flour that is different in moisture content than ours.
Hello Gasha! Hi, Lidochka- : rocher-li flowers :!
I make this strudel a lot, it's very cool. I use ordinary flour, טחנת רוט (white-green pack), and those that are in any store. Exactly according to the recipe. I've never had anything stuck. But if it does stick, maybe it's true that the dough is damp and add flour? And so, I still think, maybe it's the towel. It should be tough - linen or jacquard, you know, one of those that don't wipe anything and - I used to think - it's not clear why they are sold at all, for beauty, or something ...
I bought this from Spices:
Curd dough strudel (master class)
Gasha
Thank you, Irish! Otherwise, I didn't know how to explain ...
kisuri
Always ready!
rocher-li
: flowers: Ira, hello, dear! You see, I got to the site again .. Linen towel - still Soviet, ordinary flour (white and blue bag - too lazy to get out of bed to look at the company), but the drain. oil I have "Bitner" 200g pack (it looks more like real). I think that I put too many fillings on the rolled layer (apples + canned cherries, sprinkled with flour + nuts). In Gasha's photo, the filling is somehow only in the center (why, I don’t know?), And I put more all over the area, I thought that when wrapping there would be no "dough with dough" - maybe this is my mistake (for the second time of the experiment)?
P.S. Ira, you have already seen it on sale in Russian. stores brought Russian peeled rye flour in 2 kilograms. yellow bags (again too lazy to get up to go to the locker to look at the title)? So awesome, hw. bread of a completely different quality is an order of magnitude better (finally, pores appeared in the bread, and the CP is easier to knead, not with such difficulty as ours), and the leaven from it is so cool, thermonuclear (and I always remember you with gratitude, remember, you Did she give me a package of peeled Russian flour?).
Gasha
Quote: rocher-li

In Gasha's photo, the filling is somehow only in the center (why - I don't know?)

not in the center, but in a long slide, stepping back from the edge

We spread the filling, making an indent from the edge of 4-5 cm and 3 cm to the left and right.

Quote: nut

did not understand how to put the filling - one row (as in the photo) or spread it over the entire area?

Quote: Gasha

One row with a pea, as in the photo
milk
Thank you Gasha for the recipe. Baked with apples. Shamelessly ate, sorry, I ate a whole roll. By the way, I rolled it out on parchment - I didn't even have to dust it with flour - I rolled it perfectly. One bad thing - it was not enough - I need to make at least 2 portions for my family.
Gasha
To your health! I wonder why it wasn’t enough From such a quantity of dough, at least, it should have made 8 pieces of strudel, and not to say that small ...
milk
Quote: Gasha

To your health! I wonder why it wasn’t enough From such a quantity of dough, at least, it should have made 8 pieces of strudel, and not to say that small ...
Well, it was not enough because my family is not small - a husband and three sons, almost adults. They empty the refrigerator at the speed of light. So, for example, I bring in pancakes for 3 liters of milk and it is enough for us to drink tea 2 times.
Light
What a yummy! I have already taken away to bookmarks!
I will bake, I will report!
Zima
I baked a strudel stuffed with apples, I also had difficulty rolling and peeling the dough from the towel - I concluded that I needed to put a little more flour. The taste is incomparable, I made 1/2 portion, we drank together in one day! It was very, very tasty!
Thanks for the incredible recipe !!!!
Gasha
To your health, Nadia! Did you well sprinkle the towel and rolling pin with flour?
Zima
When I rolled out the first layer - no, and the second already - yes, I tried a little more .. it was easier ..
maybe more skill is needed in this matter
Gasha
Of course! It will be easier the second time!
Altusya
Gashenka, I want to make your strudel again. N. bought cottage cheese in a tube. Will this work? He's like sour cream.
Gasha
Quote: Altusya
bought cottage cheese in a tube. Will this work?

Not sure. Such cottage cheese is more liquid, and more flour may be required, which means that the dough will be different
Altusya
Oh, oh, what to do! What to do with it now?
Gasha
Well, you can, of course, weigh it to glass the serum, but the weight will decrease
kuzea
Altusya I also made soft cottage cheese from a tube - nothing, it turned out great! And when the piece lay in the refrigerator for a little longer, it was even tastier! Feel free to create this yummy!
Altusya
Tanya, you saved me. But I will still add the usual one. Didn't finish the village curd.
Thank you girls.
Piano
Quote: Gasha
From such a quantity of dough, at least, 8 pieces of strudel should have turned out, and not to say that small ...
This is the first time I've made a strudel. therefore, it is not very beautiful in appearance, exactly 8 pieces, I liked it more with apples than with plums, but in general the dough is superb, thanks for the recipe and the master class.
Curd dough strudel (master class)
Curd dough strudel (master class)
Gasha
Piano, what a fine fellow! Eight at once !!!

Very beautiful - yellow on blue!
Sivana
Gasha, thank you so much for the recipe I will often use it)) The dough is wonderful Strudels are very tasty))
Curd dough strudel (master class)}

From the remaining dough I will make spectacular Jolie's Lips cookies
Gasha
Sivana, to your health! I am very glad that the strudel is to your taste! I'm waiting for cookies!
Gala
Gashenka, so I made another strudel and brought a photo. Strudel with pumpkin jam. What an incomparable dough! Thank you!
put more filling here
Curd dough strudel (master class)
and here is smaller
Curd dough strudel (master class)
Albina
Galinawhat a beautiful strudel I want too
Gasha
Oh, what a handsome man in the first photo !!! Well done, Galchonok!

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