Strudel with greens is a very spring pastry, fragrant and delicious! Thin, airy dough, great for tea, if you don’t want sweet, a very useful option. And you can take them with you as a snack to nature, to the first spring picnic!
Salad “Winter vegetables” Recipe
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Salad “Sunny Circle” Recipe
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Salad “Light fantasy” Recipe
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Light Salad with Liver Recipe
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Salad-Snack Recipe
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Salmon Roll “A La Strudel” Recipe
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Strudel “On Family Recipe” Recipe
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German Strudel with Chicken Recipe
|A very tasty dish. And what’s more important, it’s satisfying, and you don’t need a side dish. Cooking it is easy and unpretentious. You’ll love it.
Cottage Cheese Strudel with Raspberry and Apples Recipe
|Who and when came up with the idea of stretching raw, specially prepared dough to the thickness of tissue paper, and then wrapping it in a thick layer of fruit filling? It is said that the history of this amazing strudel cake has its roots in Byzantium and even Ancient Greece. It received its current name much later, in the XVIII century, from German confectioners. They made him the king of the pies of that time, contesting the palm among his cakes with the Viennese bakers. German, Austrian, Hungarian, Czech confectionery successfully sold all kinds of strudels – with nuts, apples, cottage cheese, cherries, strawberries, poppy seeds, raisins. In those days strudels were not only sweet, but also with mushroom, potato, cabbage and even fish fillings. Currently, preference is given to strudel for tea. Strudels have conquered the hearts of confectioners by the fact that they harden for a long time (the property of the dough to exhale) and they have a large proportion of filling – you can not be afraid to get fat. In addition, strudel dough can be prepared without fats, which is very important both for people who follow a diet and for those who suffer from diathesis.