Various strudels; walnuts, poppy seeds, with jam, sweet cheese, and in more modern times, chocolate, cherries and other fillings. Everyone has a recipe from their region and the type of strudel they like the most, including me. I grew up with Slavonian, it is big, soft, full of filling and the outer crust is soft, not very dark. My favorite is with sweet cheese, it's soft like foam and delicious! Also, I am very happy to try strudels from other regions, to hear your tricks and tips, we are here to share experiences:)
STRUDLES WITH NUTS AND CHEESE
Dough:
-250 ml of lukewarm milk
-250ml of lukewarm water
-10g of dry yeast
- a spoonful of sugar
-about 900g of flour
-150 g of oil
- 4 egg yolks
-a teaspoon of salt
Put all the ingredients in the flour and knead the dough. Cover and leave in a warm place to rise for about 1-2 hours. Knead the dough on a lightly floured surface and divide it into two parts. Roll out the first part with a rolling pin into a rectangle (measure the width of the rectangle of the dough in relation to the length of the largest pan you have). Cover the entire surface of the dough with the prepared filling (walnuts/poppy/cheese/land...) except for the edge at the end. Rolls, but not classic, but overlapping (about 3 cm long each). Transfer to a tray. Do the same with the other part of the test. Place in the oven with a pan with water at the bottom, at 50 degrees for about 10 minutes. When they have risen, take them out of the oven, turn it on to 200', and when it warms up, coat the strudels with fat (or margarine) and return them to bake. After about 10 minutes, reduce the temperature to 180' and put baking paper on top (then bake for another 35 minutes). Bake for about 45 minutes in total. It is ruddy (not dark) when done. Remove from the oven and sprinkle water on top, then cover with a damp cloth and leave to cool. Sprinkle with powdered sugar.
1. WALNUT FILLING:
- 400-450g of ground walnuts
-200g of sugar
- vanilla sugar
-120-150 ml of milk
- egg whites (or a cube of butter)
Boil milk and sugar and scald the walnuts (add a little milk at a time so that it is not too thin). Add beaten egg whites (or a cube of butter) and combine.
2. PHIL MAC
The same as for walnuts, only ground poppy seeds are used instead of walnuts.
3. SWEET CHEESE FILLING
-400g of cheese (not very salty): Swabian, Srem, Slavonian...
-150 ml of sour cream
- 1 egg
-150g of sugar
-1 tablespoon of corn flour
-optional: 50g of raisins soaked in rum or rum aroma in warm water.
Combine all the ingredients in the filling. If you want raisins, sprinkle them (drained) over the filling when it is spread over the dough.
Enjoy the softness and wildness, because when it's tastiest, it's Mmm BRE!