Curd dough strudel (master class)

[Albina,]

I also want

Albina, then I highly recommend doing. The dough is unmatched and easy to work with.

Gashenka, and in the second photo I wanted to show the layering of the dough

The lamination is great !!!!! ))))))

For the first time I tried to make it with rhubarb filling. I liked it very much. Juicy, sour, and three times cheaper than apples in May. Somehow, rhubarb was not particularly honored with us - even in a compote reluctance - then something unintelligible floats, but in a strudel just right (as it turned out)

Yes, Lenochka, I absolutely agree. The rhubarb pies are delicious!

I wonder if you freeze it (rhubarb) for future use, then how to bake it later? immediately without defrosting to throw? will flow after all ... nobody tried it? Or is it better to cook jam for future use, and then strudel with jam?

My freezer is stuffed with rhubarb, I freeze it a lot every year, especially for pies, muffins, muffins. In muffins and charlottes - you do not need to defrost, but in this case rhubarb should not be chopped coarsely. Into strudel and open pies - I defrost the filling on a sieve and squeeze a little.

thanks, I'll try.

[Gashenka]

Gashenka, I came with gratitude. Here is my word of honor - I never could have thought that CURDARY dough could be SUCH! I always imagined cottage cheese cakes from the school cafeteria - with rough straight lumps of cottage cheese .... brrr ... And here - the very tenderness and elasticity. I made it from homemade cottage cheese - I passed it through a meat grinder, it was hardy. Dough is a dream! Already resting in the refrigerator, I'll try to portray something tomorrow. By the way - I kneaded with an ordinary mixer with hooks at first speed - it was too lazy to get the harvester out.The machine did a great job

Hi, Tanyush! I am very glad that you have met such a wonderful test! It is also suitable for cakes and biscuits - versatile and delicious!

Yes, I already understood - as I read the comments - here you have cookies, and all sorts of other buns, and even zapbody parts

and even zapbody parts

Exactly! You can blind Buratino!

Yes, we definitely did not have this (but this is only for now - hint to us the current ...)

Now I will report on strudel. It turned out very tasty, with a worse appearance - only the second roll curled up almost perfectly, and the first one was very ugly. the taste of the dough .... I plan to conduct an experiment on the leftovers, just grease with melted butter and sprinkle with sugar - at least we eat the dough By the way, I had to quickly get the first ugly strudel at once ; Dslopat in one person - well, like so that no one would guess, sho I'm so birch. ... But the second husband cracked

Don't worry, don't worry! I tried it - now it will work!

By the way, it's not so scary to roll it out - only the first movements with a rolling pin are complicated, and then like clockwork ... By the way, at first I thought to try on paper like shob do not wash , but then I decided - I will, like a professional - and took out a large linen towel from the stash

Tan, on paper it will not work out so thinly. We, in fact, make stretched dough or filo dough. The fibers of the fabric part under the rolling pin and help stretch the dough. By the way, the tablecloth does not have to be washed often. She shook it off and put it in a bag until next time, but this, of course, provided that you don’t forget it for a year))))

By the way, the tablecloth does not have to be washed often. She shook it off and put it in a bag until next time, but this, of course, provided that you don’t forget it for a year))))

This is you FRIEND !!!!! And I quietly: secret: put it in a bag like until the next rolling (I plan today - since the holiday and my planned general in the kitchen is canceled) But I didn't think to tell this to anyone - I thought they would laugh at me
The only thing that I didn’t really like was that it still needed to be ironed, it was caking in the closet over the years, and these folds almost broke the dough.

Hee .. The sieve for sifting flour is also often not washed ...

Hee .. The sieve for sifting flour is also often not washed ...

And I didn't even think about it I - exactly once a year at most - during general cleaning of cabinets, and then - if not laziness

[Gasha]

Gasha, thank you for such a wonderful recipe, I just got to thank you, I've been cooking for a year now and I'm not overjoyed that there is always dough at hand, I took it out of the freezer at any time and cook a delicious strudel. Thank you, thank you and thank you again

To your health, Zulfiya! I am very pleased for such a high assessment of my favorite roll!

[Gasha]

Gasha, DD! rhubarb grows at the parents, for some reason they never used it anywhere, now for those who are in the tank, how to clean it, cut off the top layer or you can not remove it, cut it as it is, not peeled; you can eat it only in spring or you can use it throughout the summer; and how to freeze it, cut it into pieces or freeze it with sticks?

The top layer must be cleaned off - it is like an onion husk.

[Rita]

Rita, Thank you

Great recipe! Thank you very much! Has burned several times already. Pets like it! Baked bread stuffed with frozen plums.

[Gasha]

Gasha, thanks for the detailed master class on rolling the dough! Baked according to a similar recipe before, but did not roll it out thinly and the result was different, the layout turns out to be in the strudel, and rolling is of no small importance! I made the dough according to my own version, everything in it is exactly the same, only half the amount of oil - maybe it will come in handy for someone: 250 g of cottage cheese, 100 g of butter, 250 g of flour, a pinch of salt and 3 tbsp. tablespoons of sugar. Maybe due to the fact that there is less oil - the dough is more plastic and easier to roll. I kept it in the refrigerator for two days. One strudel with apple, the other with plum filling. Unrolled on fabric for the first time !!

From the same dough I made a tart with red wine and plums! Details in the subject

[Yulenka]

..... everything in it is absolutely the same, only half of butter is 250 g of cottage cheese, 100 g of butter, 250 g of flour, a pinch of salt and 3 tbsp. tablespoons of sugar ... the dough is more plastic and easier to roll

Yulenka, I will definitely try your version of the test.
But, Gashino dough is very plastic, and rolls out remarkably

[Galyunya]

Galyunya, I don't even doubt that the Gashino dough is wonderful !! I just read in Temka that some had problems with rolling ...
Gashin's recipe and MK deserve the closest attention! Strudels are just insanely tasty - I recommend it to everyone!

[Gasha,]

I will support the enthusiasm about the dough, it is actually very tasty and easy to use, I knocked with a rolling pin)
I did not pay attention to the parallelepiped when forming the blanks, because I did this stage from memory, but in vain: it is very convenient to give the blank a rectangular shape at the start, so that later, during the finishing roll, you do not try, like me, to roll a rectangle out of the circle, this is real, but not so conveniently)
I'll also write to myself and the "sisters" for later: there should be enough filling so that you can roll up the roll! And do not just throw the edges up) and do not put coarsely chopped nuts under the apples! It's delicious, but it breaks the dough. Yes, and the apples next time cut into slices, not cubes. There is no point in soaking raisins in cognac, you can't hear it.
A lot of text, because.a very successful recipe, and strudel is not a very familiar baking, and many of the nuances that affect the final result can be overlooked due to inexperience.
Yes, I recommend Kotanyi's ready-made apple pie seasoning with apples
I will not bring photos, because they are not informative, I will only say that one of the two drips due to leaks and the filling came out loose because of this. But, it's still delicious, especially with ice cream)
Yes, it's also nice: exactly 30 minutes at 180 degrees were baked.
Gasha, Thank you very much for the recipe !!!

really liked the dough. Thank you so much.
baked twice. the second time I went off. 50 gr. oil replaced with vegetable and another 50 gr. on pumpkin puree.
delicious! and I always sprinkle flour on the towel. then there is no problem to collapse at all.
and after folding, put the strudel in the refrigerator while the rest are baked. to cool down even more.
both well-known sweet fillings and cheese-ham (boiled meat).

Can you please tell me how to make an apple filling?
I mean, apples are not pre-stewed here, but simply sliced ​​are put on the dough?
And did I understand correctly that it turns out 4 strudel?
Is it possible to freeze a layer of dough?



Nadybala at neighbors rhubarb, tell me pliz who made - from what tastes better, from rhubarb or apples?

Thank you, it turned out very tasty!
I liked it more with rhubarb and nuts than with apples.

Today, one might say, I had a premiere ... for the first time I made cottage cheese dough, rolled it on the fabric and baked strudel))) The filling is made of sorrel, and, of course, I overheated it a little ... I sprinkled it with a little starch so that it wouldn't flow ... Baked in the princess, one strudel broke, but nothing came out.

I've already tried it, it tastes good to me)))

I just didn't quite understand the molding - we don't distribute the filling over the entire surface, but lay it out in a row along one edge, and wrap the rest of the dough, as it were? Or should it be spread over the entire surface, except for the edges? 2 more pieces are in the refrigerator)

I made the dough according to my own version, everything in it is exactly the same, only half the amount of oil - maybe someone will come in handy: 250 g of cottage cheese, 100 g of butter, 250 g of flour, a pinch of salt and 3 tbsp. tablespoons of sugar. Maybe due to the fact that there is less oil - the dough is more plastic and easier to roll.

baked twice. the second time I went off. 50 gr. oil replaced with vegetable and another 50 gr. on pumpkin puree.

Well, I'm not the only one like this: after a successful first time I got courageous and replaced 50 g of butter from half a portion for 50 g of cottage cheese ...
definitely ruined the dough, so now, and I strongly urge everyone to do this, only according to the recipe!
the apples have just gone.

I'll join the question:

I just didn't quite understand the molding - we don't distribute the filling over the entire surface, but lay it out in a row along one edge, and wrap the rest of the dough, as it were? Or should it be spread over the entire surface, except for the edges?

that's also not entirely clear.

informative and pleasant to look at the work of a professional:

I recommend with apples ready-made seasoning for apple pie from Kotanyi

I recommend it again and strongly: the second time I stupidly forgot about it ... the filling lost very much in taste!

that's also not entirely clear.

[Gasha]

Gasha, thanks for the dough recipe, my hands did not reach the roll, it turned out to be cookies, the dough lay in the refrigerator for a week.

But, I will still get to the roll