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Print Recipe
Strudel "In the Spring" Recipe
Strudel with herbs - it's very spring pastries, fragrant and delicious! Thin, airy dough, great to eat tea, if you do not want sweet, very useful option. And you can take them as a snack on nature, on the first spring picnic!
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Sift the flour, add salt.
    Sift the flour, add salt.
  2. In another bowl, mix vegetable oil and water.
    In another bowl, mix vegetable oil and water.
  3. Add the flour to the water with butter and knead the dough. The dough does not stick to your hands and bowl, knead-a pleasure!
    Add the flour to the water with butter and knead the dough.
The dough does not stick to your hands and bowl, knead-a pleasure!
  4. Knead for 5 minutes, cover with a film and let stand for 30 minutes to form gluten, so that in the future you can thinly roll out the dough!
    Knead for 5 minutes, cover with a film and let stand for 30 minutes to form gluten, so that in the future you can thinly roll out the dough!
  5. In the meantime, let's do the stuffing. Wash greens, dry and finely chop, what a delicious spring flavor spreads through the kitchen!
    In the meantime, let's do the stuffing.
Wash greens, dry and finely chop, what a delicious spring flavor spreads through the kitchen!
  6. Chop boiled eggs.
    Chop boiled eggs.
  7. RUB the cheese.
    RUB the cheese.
  8. Mix greens, eggs and cheese, if the cheese is not very salty, you can add a little salt, stir.
    Mix greens, eggs and cheese, if the cheese is not very salty, you can add a little salt, stir.
  9. Add grated garlic and ground pepper and mix.
    Add grated garlic and ground pepper and mix.
  10. Add chopped walnuts and mix.
    Add chopped walnuts and mix.
  11. The table can not be floured, the dough will not stick. Roll out the dough as thin as possible, if you look closely, the photo shows how the pattern of the table top is illuminated.
    The table can not be floured, the dough will not stick.
Roll out the dough as thin as possible, if you look closely, the photo shows how the pattern of the table top is illuminated.
  12. You can make one large strudel, I made them small portions, cutting the dough into small rectangles. Generously distribute the dough filling, not reaching the edges of 1.5-2 cm.
    You can make one large strudel, I made them small portions, cutting the dough into small rectangles.
Generously distribute the dough filling, not reaching the edges of 1.5-2 cm.
  13. Fold the rectangles with a roll, slightly twisting the edges on the sides.
    Fold the rectangles with a roll, slightly twisting the edges on the sides.
  14. Spread the strudel on a baking sheet, covered with paper or silicone Mat, quite a bit on top of the grease with vegetable oil with a brush and sprinkle with herbs and sesame seeds Provencal. Send in a preheated 180*C oven for 30 minutes, but be guided by your plate, bake until light blush.
    Spread the strudel on a baking sheet, covered with paper or silicone Mat, quite a bit on top of the grease with vegetable oil with a brush and sprinkle with herbs and sesame seeds Provencal.
Send in a preheated 180*C oven for 30 minutes, but be guided by your plate, bake until light blush.
  15. Since the beginning of spring, dear cooks, and enjoy your appetite!!!
    Since the beginning of spring, dear cooks, and enjoy your appetite!!!

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