Baked struuli "Bavarian tulips"

Category: Bakery products
Kitchen: german
Baked bavarian tulips

Ingredients

flour 450 gr. +/- 100 gr.
milk 200 gr.
dry yeast 2 tsp or fresh 30 gr.
salt 1 tsp
sugar 1 tsp
cabbage leaf 1 large
small tomatoes 5 pieces.
garlic 3 teeth
butter 150 g
egg 1 PC.

Cooking method

  • Pour room temperature milk into a bowl, add yeast, sugar, add a quarter of flour, wait ten minutes for the yeast to "come up".
  • Then add the egg, salt, add the remaining flour gradually - to get a soft elastic dough.
  • Leave the dough to rest for 20 minutes. At this time, melt the butter. Turn on the oven to preheat to 180-200 ABOUT FROM.
  • Divide the dough into 2 parts. Roll each into a pancake no thicker than 0.5 cm, grease with melted butter, lay out the cabbage leaf.
  • Baked bavarian tulips
  • So that the leaf lies evenly - cut the thick veins with a knife, and divide the cabbage leaf into several parts, if necessary.
  • Roll the pancake into a roll and cut into several pieces (I cut into 10).
  • I cut the second pancake into triangles and rolled it from the wide part to the narrow one.
  • Baked bavarian tulips
  • Put the struts on a baking sheet, put in a preheated oven and bake for 10-15 minutes (as soon as they increase by 2 times).
  • Baked bavarian tulips
  • At this time, add chopped garlic to the butter remaining after greasing and leave the struul until baked.
  • After 15 minutes, take out a baking sheet and put tomatoes in the middle of the "roses" -strul (the tomato must be cut NOT TO THE END with a cross, and then every quarter into 2). Bake for another 10-15 minutes - until "blush".
  • * Tomatoes are quicker to bake than cabbage dough, so you should put them on the struul later.
  • Grease the finished strules with butter and garlic.
  • Baked bavarian tulips
  • Baked bavarian tulips
  • Guten Appetit!

Note

Strudl is an established name for German cut rolls with various fillings .. In the dialect of Russian Germans, they sound like "strudl", my grandmother and German grandmother called them Strudl, in Germany they are called that way, including in the menus of cafes and restaurants. The Germans also call such delicacies "Schmankerl" - relish!
I present to your attention, those that were once prepared for me as a child by my grandmother ...

Pulisyan
AnaMost, thanks for the beauty! Very pretty! I especially liked it with a tomato !!!!
AnaMost
Enjoy! with a juicier tomato

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