Strudel with potatoes

Category: Vegetable and fruit dishes
Kitchen: german
Strudel with potatoes

Ingredients

Filling:
Potatoes 1 kg.
Bulb onions 1-2 large onions
Garlic 2 cloves
Hard cheese 200 gr.
Dough:
The water is cold 125 gr.
Vegetable oil 50 gr.
Salt 0.5 tsp
Flour 230 gr.
Cumin (optional) 1 tsp

Cooking method

  • Dough:
  • Sift flour, mix with caraway seeds and salt. Pour in oil and water. Knead the dough. Put in a warm place while preparing the filling
  • Strudel with potatoes
  • Filling:
  • Boil potatoes in their skins until half cooked. Cool, peel and cut into small cubes. Finely chop the onion and garlic. Heat a frying pan with vegetable oil, fry the potatoes with onions and garlic. You can add your favorite seasonings if you like. Cool down
  • Strudel with potatoes
  • Spread a cotton towel on the table, sprinkle with a little flour. Roll out the dough very, very thinly into a rectangle
  • Strudel with potatoes
  • Sprinkle with some grated cheese. Step back a little from the edge and lay out the filling. Sprinkle with the remaining cheese on top
  • Strudel with potatoes
  • Strudel with potatoes
  • Roll up the strudel with a towel, trim off the excess dough around the edge. Gently transfer the strudel onto baking paper, place on a baking sheet
  • Strudel with potatoes
  • Strudel with potatoes
  • Leave in a warm place for 20 minutes. Bake at 200 degrees for 30-35 minutes
  • Strudel with potatoes
  • Strudel with potatoes
  • Strudel with potatoes
  • Strudel with potatoes

Note

Recipe from here 🔗

How to roll up strudel can be found here

Svettika
Lena, still dumb! What are you doing with us! Here it is difficult to move away from the rings, they stand before the eyes. I can imagine how delicious it is! Must be prepared. Thank you!
Elven
Svetlana, on health Be sure to try - it's sooo tasty
irina23
Thanks for the recipe! : a-kiss: A very interesting recipe. I made strudel with apples and cherries, very tasty, you need to try with potatoes.
Elven
Irina, to your health! Hope you like it
Irina.
Elven- Lenahow beautiful and tasty it looks !!! By the way, I will definitely cook the recipe for me on Saturday.
Lena, and if you screw it up for an hour or two before baking and keep it in the refrigerator, wrapping it so it doesn't wrap, do you think it will be okay? Or is it better to bake all the same right away?
Elven
Quote: Irin A.
how beautiful and tasty it looks !!! By the way, I will definitely cook the recipe for me on Saturday.
Thank you I will wait for impressions
I think that nothing will happen to him. You can probably not even put it in the refrigerator, just close it with something so that it doesn't dry out.
Irina.
Lena, Thank you!!!
Irina.
Elven - Lena, thanks for the recipe, made on Saturday, but did not report, there was no time.
I have never made a strudel. I read the recipes, but it seemed to me such a tricky business, to roll out the dough thinly, twist it, etc. Well, we lived without a shrtudel and nothing, and I reasoned until your recipe inspired.
The dough turned out great, kneaded in HP. It turned out softer than on dumplings, is it supposed to be? Much depends on the moisture content of the flour and I don’t know its correct consistency, but you need to know. It rolled so well that it was possible to read through it and did not break anywhere. It rolled out quickly and so easily. I did not expect such simplicity. I twisted the roll without labor and damage to the dough. The strudel turned out to be gigantic in size - 44 * 13. I just lay down diagonally on a large baking sheet. Only I did not cut the edges, but tucked them down.
The strudel turned out to be very tasty. Served chicken fillet with mushrooms in cream with strudel. The family was happy.
Strudel with potatoes
Elven
Oh, Irisha, thank you for such words !!! I'm glad I liked the recipe!
I, too, had never baked strudel before. You took it straight off your tongue
Quote: Irin A.
I have never made a strudel. I read recipes, but it seemed to me such a tricky business, roll the dough thinly, twist, etc.Well, we lived without a shrtudel and nothing
Quote: Irin A.
It turned out softer than on dumplings, is it supposed to be?
Yes, the dough is soft. I was also in shock when it rolled out without problems. I was already prepared that it will tear or shrink back ...
Irina.
Lenathank you !!! You delight with new recipes.

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