| Cook Time | 60 minutes |
| Servings |
Ingredients
- 400 gram Flour wheat / Flour the dough-350 g, the filling-50 g
- 300 gram Water in dough-200 g, in sauce-100 g
- 30 gram Vegetable oil into the dough
- 5 gram Salt in the dough - 3 g, in the filling - 2 g
- 300 milliliters Milk in the filling
- 250 gram Poppy in the filling
- 350 gram Butter (in the filling-250 g, for lubrication (melted) - 100 g
- 50 gram Sugar powder in the filling
- 30 gram Rum in the filling
- 10 gram Vanilla sugar in the filling
- 3 gram Cinnamon in the filling
- 10 gram Lemon zest in the filling
- 80 gram Egg yolk in the filling-4 PCs
- 120 gram Egg white in the filling-4 PCs
- 100 gram Sugar in the filling
- 50 gram Raisin (in the filling)
- 200 gram Jam cherry, in sauce
- 25 gram Starch in sauce - 1 tbsp
Ingredients
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Instructions
- First, boil the milk and add the poppy seeds, stir and cook until almost all the milk is absorbed. Put the mass to cool.
- Take the paste: mix it in a food processor and gamesim hands until smooth and silky, wrap the dough in clingfilm and leave for half an hour for maturation.
- The cooled poppy mass needs to be crushed a little, I used a submersible blender. Beat the butter at room temperature until fluffy, add the powder, rum, vanilla sugar, cinnamon, salt, lemon zest and poppy seed, all break.
- Egg yolks mix with a fork and a thin stream pour into the poppy mixture.
- Beat egg whites until fluffy, gradually adding sugar (100 g), and gently mix with poppy seeds.
- Add the flour and soaked raisins, once again all carefully mix. Our filling is ready.
- Well, now the most interesting thing: we will stretch the dough. First, roll out the dough with a rolling pin on the Board (substrate), and then dust your hands, slip them under the back of the dough and pull the dough evenly in all directions. The dough is very plastic, not torn, work with him-a pleasure. Stretch thinly-thinly, so that it shines through.
- Spread the dough on the table (I have a flexible substrate on the table for the dough) and spread the filling along the long edge in three rows at a distance of 2-3 cm; the dough between the rows of the filling and the rest of the dough smear with melted butter.
- Now carefully turn off the strudel, the edge of the dough close the first row of filling, press the edge to the dough between the first and second row of filling, wrap the second row, help the substrate, again press the dough between the second and third row, continue to fold, all the while helping the substrate (if there is no soft substrate, you can spread the dough on a towel), so wrap the whole strudel, thick edges cut and bend down the strudel.
- Divide the strudel into equal parts by pressing and cut (if the baking tray is small, then into three parts, if large, then into two), cut the edges carefully connect and bend down. Carefully transfer our strudels on a baking sheet, covered with baking paper.
- Heat the oven to 160 degrees, grease the strudels with melted butter and send for 1 hour for baking, during baking 2-3 times lubricate with oil. I baked 1 hour at t-160 degrees, and then added T to 170 and still held 15 minutes, but here it is necessary to focus on your oven. In General, bake to a good brown colour.
- Baked strudel remove from the oven and cool a little, and at this time, cook the berry sauce: cherry jam dilute with water and bring to a boil, dilute the starch in a small amount of cold water and pour into boiling cherry syrup (in fact, it turns thick jelly). Strudel sprinkle with powdered sugar, cut into portions. On a plate pour berry sauce, spread a portion of strudel and call your loved ones to drink tea with delicious strudel!
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