Cooking Strudel With Vegetable Filling

Cooking Strudel With Vegetable Filling
Cooking Strudel With Vegetable Filling

cap 8 servings    clock 1hour 20 min       runman292 kcal per serving

If in pies and patties you most like the abundance of the filling, and the dough should only perform the role of an elegant frame, then try baking unsweetened strudel. This is much simpler than portioned patties, while very tasty and beautiful. The mixture of vegetables for the filling can be different depending on the season, but it is important that they keep the shape and do not give too much liquid.

You will need

Eggplant 300 g Flour, wheat 250 g Black pepper ground ¼ tsp.
Courgettes 300 g Biscuit bread crumbs 1 tbsp. Butter 60 g
White cabbage 200 g Dried basil ¼ tsp. Salt 1 tsp
Onion (100 g) 1 pc. Olive oil 80 ml Garlic cloves 2 pcs.
Celery stalk 50g Oregano ¼ tsp

 

Strudel with vegetable filling (stage 1)

Flour, wheat 250 g Olive oil 50 ml
Salt ½ tsp.

 

Strudel with vegetable filling (stage 1)

In a not deep bowl, sift the flour, add salt, oil and 120 ml of water. We mix the dough, stirring the ingredients, and then just knead the dough for 5-8 minutes without ceasing (after that the dough will be very soft and elastic). We turn the dough into a ball, lubricate the surface with oil, wrap it in a food film and leave it for 30-40 minutes to stand a long time.

Strudel with vegetable filling (stage 2)

Onion (100 g) 1 pc. White cabbage 200 g
Celery stalk 50g Garlic cloves 2 pcs.
Courgettes 300 g Olive oil 30 ml
Eggplant 300 g

 

Strudel with vegetable filling (stage 2)

While the dough is resting, you can prepare the filling. In a deep frying pan, first fry to medium-sized chopped onions and celery until transparent. Then alternately add cubes of courgettes, aubergines and shredded cabbage. Near the end, put finely chopped garlic.

Strudel with vegetable filling (stage 3)

Salt ½ tsp. Oregano ¼ tsp
Black pepper ground ¼ tsp. Dried basil ¼ tsp.

 

Strudel with vegetable filling (stage 3)

Stew the vegetables 15-20 minutes until soft. Season with salt, pepper and herbs.

Strudel with vegetable filling (stage 4)

Lieing dough will become much more elastic and smooth, it will be easier to stretch to the desired thickness.

Strudel with vegetable filling (stage 5)

Strudel with vegetable filling (stage 5)

First make a pastil from the dough, you can roll it out a little with a rolling pin on a clean surface, lightly oiled.

Strudel with vegetable filling (stage 6)

  • Butter 30 g

Transfer the resulting dough to a large towel (or a piece of cloth, or a wide piece of baking paper) strewn with flour, bring your hands under the dough with the palms down and gently stretch it in different directions until it becomes translucent. Act quickly, so that the dough does not dry out, but carefully, trying not to tear the dough in the thinnest places. Smear the dough with melted butter so that it does not dry, and also for stratification of the strudel.

Strudel with vegetable filling (stage 7)

  • Biscuit bread crumbs 1 tbsp.

Smear the buttered dough lightly with ground breadcrumbs (you can make it yourself, the tar dries the bread in the blender). Cold stuffing lay along one of the edges of the dough, retreating a few centimeters, so that you can bend the dough on the filling.

Strudel with vegetable filling (stage 8)

Wrap the vegetables first with the edge along which the filling is laid, then the edges adjacent to it. Make sure that the very ends of the dough are not too thick. They can be stretching in addition during the wrapping process, or simply cut off with scissors.

Strudel with vegetable filling (stage 9)

  • Butter 30 g

Strudel with vegetable filling (stage 9)

With the help of a sheet or fabric on which the strudel is lying, fold it into a roll. Try not to twist the dough too tightly, so that during the baking process it does not crack from the resulting steam. With a brush, generously lubricate the dough with melted butter, especially in those places where one layer of dough is in contact with the other. This will give your strudel a nice stratification and a crispy top crust.

Strudel with vegetable filling (stage 10)

Strudel with vegetable filling (stage 10)

Strudel with vegetable filling put in the already heated oven on 40-45 minutes at 180 degrees. In the baking process, take out the strudel in order to lubricate it with oil 1-2 times

Eat is a vegetable strudel warm and cold, it perfectly suits the role of a delicious homemade snack. It is convenient to take it with you packing in foil or container.

Bon Appetit!

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