Strudel with plum and walnut

Category: Culinary recipes
Strudel with plum and walnut

Ingredients

For the filo test:
Wheat flour 200 g
Salt 1/2 tsp
Room temperature water 130 g
Sunflower oil 25 g
For the plum filling:
Plum 500 g
Sugar 100 g
Vanilla
Starch 1 tsp
Butter 80 g
Walnuts 50 g
Breadcrumbs 50 g
Egg for coating
Sugar for sprinkling

Cooking method

  • This dessert is worthy of a restaurant serving! The famous strudel! Delicate sweet and sour filling wrapped in layers of thin crunchy dough ...
  • With a cup of coffee or tea, with scoops of vanilla ice cream ...
  • Of course, autumn is the season of the most beautiful plum! She will become our filling.
  • And we proceed ...
  • Filo dough:
  • 1Strudel with plum and walnutsift flour and salt into the mixer bowl. Pour water and vegetable oil and turn on the kneading for 1 minute until all ingredients are moistened. Let the dough stand for 5 minutes.
  • 2Strudel with plum and walnut After that we will continue kneading for 10 minutes.
  • The dough is soft and very elastic. We spread it on the work surface, fold it in an envelope. Before work, it is advisable for the test to lie down for at least 1 hour. Be sure to cover it so it doesn't get windy.
  • Moving on to the plum filling:
  • 3Strudel with plum and walnutWe wash and peel the plums. We cut. Fill the plums with sugar and let stand at room temperature for about 2 hours to extract the juice.
  • 4Strudel with plum and walnutPour the fruit into a colander, collect all the resulting liquid with sugar. We should take about 50 ml of liquid. Add vanilla and bring to a boil.
  • In a separate container, dissolve the starch in 15 ml of cold liquid (here you can use the excess juice formed).
  • Pour into boiling liquid, bring to a boil and cook, stirring until thickened for about 3-5 minutes.
  • Remove from heat and fill our plums with this jelly. Mix gently, trying not to crush the fruit. Let cool completely for at least 30 minutes.
  • Cooking nuts:
  • 5Strudel with plum and walnutPreheat the oven to 180C. Pour the walnuts on a baking sheet in an even layer. We keep in the oven for about 10 minutes until darkening. We take out, cool, peel. Grind in a blender into medium crumbs. This step is very important! Roasted nuts reveal their full flavor.
  • Preparing the coating:
  • 6Strudel with plum and walnutMelt the butter in the microwave or over a fire. Cool to room temperature
  • Let's move on to assembling the strudel:
  • 7Strudel with plum and walnutWe begin to work with the dough on a very heavily floured fabric. Roll out the dough with a rolling pin to the maximum possible size. Cover and rest for 5 minutes.
  • 8Strudel with plum and walnutNext, we begin the stretching process - we put the backs of the palms (dusty with flour) under the dough and gently pull the dough in different directions. We start from the center, work our way to the edges. The thinner the better. Trim the jagged edges. Immediately coat with melted and chilled butter so that it does not wind up.
  • 9Strudel with plum and walnutSprinkle with breadcrumbs and finely chopped walnuts.
  • 10Strudel with plum and walnutLay out the plum filling in an even layer from the bottom edge.
  • 11Strudel with plum and walnutWe wrap it in a roll by lifting and pulling the bottom edge of the fabric towards you. (Yes, yes, I have a special strudel cloth)
  • 12Strudel with plum and walnut We fasten the seam. Transfer to a baking sheet.
  • 13Strudel with plum and walnutLubricate the surface with an egg and sprinkle with sugar. We make cuts throughout the strudel.
  • 14Strudel with plum and walnutBake at 220C for about 20 minutes until browning. We reduce the temperature to 180C and bake for another 15 minutes. Cool on a wire rack.
  • Strudel with plum and walnut
  • Here he is - a freshly prepared handsome man! Layered, crunchy, instantly eatable ...

The dish is designed for

6 servings

Time for preparing:

3 h

Cooking program:

oven

AnastasiaK
L-olga, awesome strudel!
And so everything is shown in detail! I will definitely try to cook it. I put it in bookmarks.
Tumanchik
thanks for the recipe.all in one: dough, filling and molding! To my shame, I never tasted or baked strudel. I have no doubt that it is very tasty!
Masinen
L-olga, Olya! Thanks for such a wonderful recipe !! Bookmarked !!
L-olga
Girls! Everybody's health
Irina F
Oh, what a wonderfully crispy strudelchek !!! I would have eaten a piece!
Olga, a wonderful recipe and such a detailed one! True, I'm afraid I can't pull out the dough like that, it's probably good for Mashunina Masinen, roll out with a rolling pin!
Masinen
Quote: Irina F
roll out with a rolling pin!

Yes, yes, a rolling pin will be very good)))
L-olga
Quote: Irina F

Oh, what a wonderfully crispy strudel! I would have eaten a piece!
Olga, a wonderful recipe and such a detailed one! True, I'm afraid I can't pull out the dough like that, it's probably good for Mashunina Masinen, roll out with a rolling pin!

And you know, he (the test) should be given a good rest. I rolled it out, covered it and ran off to study bread.
When I returned, it began to stretch so ... I, frankly, did not count on such a handsome man))

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