Today we’r cooking Strudel with blueberries
12 servings 1hour 30 min 235 kcal per serving
For those who have never tried to cook a strudel at home, it seems to be a difficult task, especially difficult to make the finest, but not torn dough. In fact, if you follow certain rules, everything turns out fine and even the first time. And as a reward, you get a wonderful dessert from the finest, crunchy dough with a lot of juicy stuffing. An excellent dish for home tea!
You will need
|Lime zest 1 pc.||Vanilla crackers 40 g||Butter 80 g|
|Bilberry 500 g||Vegetable oil 50 ml||Salt ½ tsp.|
|Corn starch 20 g||Sugar (sand) 80 g|
|Flour, wheat 250 g||Sugar powder 40 g|
Strudel with blueberries (stage 1)
|Flour, wheat 250 g||Vegetable oil 50 ml|
|Salt ½ tsp.|
In a suitable bowl, sift the flour, add salt, oil and 125 ml of water.
Strudel with blueberries (stage 2)
Knead the dough to combine the ingredients, and then knead it intensively for 10 minutes. As a result, the dough will become smooth, silky and elastic, it will be easy to stretch very thinly and without damage. Roll the dough into a bowl, oil its surface with oil, wrap it in a food film and leave for 30-40 minutes to rest. Rest for this test is mandatory!
Strudel with blueberries (stage 3)
Relaxed dough lay on the work surface and roll it with a rolling pin in a pancake (in the photo the initial stage, you can roll out much thinner).
Strudel with blueberries (stage 4)
- Butter 20 g
Transfer the resulting dough to a flour-poured large towel (or a piece of cloth, or on a wide sheet of baking paper). Put your hands under the dough palms down and gently stretch it in different directions until it becomes translucent. It is important to act fast enough that the dough does not dry out, but be careful not to tear anything. Pull out the dough with melted butter so that it does not dry, and also for stratification of the strudel.
Strudel with blueberries (stage 5)
- Vanilla crackers 40 g
In a blender, chop the dried wheat bread (or bun, or vanilla biscuits).
Strudel with blueberries (stage 6)
Evenly sprinkle a crumb sheet of dough, oiled.
Strudel with blueberries (stage 7)
|Bilberry 500 g||Corn starch 20 g|
|Sugar (sand) 80 g||Lime zest 1 pc.|
Combine berries with starch and sugar, add finely grated lemon (lime) peel and evenly put on the dough, leaving free edges. You can put berries in a wide strip along one side of the rectangle, so that the entire filling is in the middle, and you can distribute more evenly, so that between the berries were layers of thin dough. If the berries are frozen, it is better to unfreeze them beforehand and remove excess juice. If is it fresh put as is.
Strudel with blueberries (stage 8)
Fold the edge that should be in the middle of the strudel (note that it should not be thick!), Then bend the ends of the dough on the sides so that the filling does not leak out. Using a towel on which lies the dough, roll the strudel into a not too tight roll, so that it does not burst from the steam. You can make several punctures on top with a wooden skewer to ensure the exit of the steam.
Strudel with blueberries (stage 9)
- Butter 20 g
Do not forget to grease the layers of dough with butter, this will help to separate the layers of the dough, making them more crispy and tasty.
Strudel with blueberries (stage 10)
Using a towel or paper on which you folded the strudel, transfer it to the baking tray. Paper in this case is more convenient because it is possible to bake directly on it.
Strudel with blueberries (stage 11)
- Butter 20 g
Put in a preheated oven and bake for 40-45 minutes at 180 degrees. In the baking process, lubricate the strudel with oil 1-2 times.
Strudel with blueberries (stage 12)
- Butter 20 g
- Sugar powder 40 g
Finished strudel once again grease oil, thickly sprinkle with sugar powder, and let
it cools down, transferring it to the grate along with the paper. Then cut into portions and serve for tea!