Strudel Recipe
This filling interested me a few years ago. She flashed in some culinary magazine, just before Easter, in a product made of yeast dough. And today, finally, having found only one recipe on the German website, I decided to try it, after thinking about it, made a few changes and was satisfied with the result! I think you have the guts to bake anything with all this stuffing!
Servings
10
Cook Time
45minutes
Servings
10
Cook Time
45minutes
Ingredients
Instructions
  1. A gift of nature. I have very sweet dried apricots from Uzbekistan.
  2. Grate the carrots as small as possible (I have a little too large). Simmer for a couple of minutes in butter. Add honey and put it out.
  3. Chop dried apricots (you can use a blender). Grate the zest from one orange. Add dried apricots to carrots and squeeze the juice from 1 orange. Stir and simmer under the lid on low heat for 10 minutes, stirring occasionally.
  4. Pour the juice of the 2nd orange over the raisins. Add to the main mixture together with the juice, smooth it out. Add the calcined chopped nuts and sesame seeds. Stir and simmer for a couple of minutes. It will turn out to be a fairly thick, homogeneous mass. If it seems dry, add a little orange juice. This is the basic recipe.
  5. It seemed to me that the mass turns out sweet, and I added 2 more finely grated apples, put out everything together. It all depends on the sweetness of dried apricots and carrots themselves. Therefore, adjust the amount of honey. But in cold form, the filling is not as sweet as in hot!
  6. Design in the form of a strudel. The scissors made the incisions so that the pairs turned out. It is baked for 40 minutes at a temperature of 180 degrees. 10 minutes before cooking, lubricate with a mixture of egg yolk and milk and sprinkle with sesame seeds.
  7. That’s what it looked like. Let it cool down!
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