Shortcrust strudel

Category: Bakery products
Shortcrust strudel

Ingredients

Dough:
Wheat flour 3.5-4 Art.
Sugar 1 tbsp.
Butter (melt) 200 g
Egg 3 pcs.
Soda
extinguish with the juice of half a lemon or vinegar
1 tsp
without slide
Filling:
Jam
strawberry, currant,
plum, apricot.
Ideal - lingonberry
about
1/2 cans
Nuts
(walnuts, almonds, hazelnuts - what is)
grind
1 tbsp.
Seedless raisins
pour boiling water, let stand,
drain, dry
2 tbsp.
Egg for smudging
Sprinkle - mix cinnamon with sugar 0.5 tsp

Cooking method

  • Preheat the oven to 220 degrees.
  • Beat eggs with sugar, add butter, beat. Add quenched soda. Let stand for 10 minutes.
  • Gradually adding flour, knead the dough. The dough should be plastic and not stick to your hands. You may need a little more flour.
  • Divide the finished dough into 6 parts. Make a sausage from each part, roll it out about 0.5 cm thick or a little thinner, oval or rectangle, for a roll. It is best to roll it out on a lint-free towel so that later it will be easier to transfer the strudel to a baking sheet.
  • Grease the rolled dough with jam, sprinkle with nuts, put raisins (you don't need to put a lot of raisins, especially if there are a lot of berries in the jam).
  • Roll up the roll, transfer seam side down on a greased baking sheet. Do the same with the remaining test.
  • Grease the rolls with an egg beaten with a fork, sprinkle generously with cinnamon and sugar.
  • Put the strudel in the oven, hold it at 220 degrees for 5 minutes, then reduce the temperature to 180 degrees and bake until tender (35-40 minutes).
  • Cut the strudel into pieces (across the roll) while hot, let cool.

Note

Such a strudel can be stored for a week, and in the refrigerator for one and a half. But usually it doesn't get there ...

Bon Appetit!


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Shortcrust strudel
Merri
What could be better than strudel? New strudel! There are a lot of recipes, but the result is the same - you can't be torn by the ears!

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