In this recipe I just tried to connect the East with the West, and strudel with baklava. I really wanted to cook some Oriental sweetness based on bulgur (just when I was preparing it before-I thought that this cereal is very "confectionery" taste, and asks for some sweet pastries!).
We will prepare the extract dough for our strudels. Mix flour, sugar, salt, water, add olive oil.
The finished dough will be sticky and stringy, cover it with a film and let it rest for about an hour. This amount should be enough for two strudels.
While the dough settles, we will prepare the fillings. Cherries for strudel covered with sugar and bulgur fry in a small amount of olive oil.
Fry the grits for 10 minutes, stirring constantly. When the grits are browned, add caramel syrup, cooked from sugar Demerara and water in proportions 1: 1. Pour the bulgur with the resulting syrup, boil for 10 minutes and add two spoons of honey and cinnamon.
Grate the zest from one large orange.
Mix the bulgur with caramelized orange zest.
While bulgur is impregnated with aromas of orange and cinnamon, let's do the test. Half of the dough (it should stick to your hands) put on a floured towel.
And now gently stretch the dough with your hands, do it as thin as possible, to a state of translucency. The resulting sheet is lubricated with olive oil, sprinkle with crumbs and half a Cup of chopped nuts.
Now smoothed out to test the filling of bulgur. And gently roll with a towel into a roll.
Similarly, prepare the strudel stuffed with cherries. Sprinkle with brown sugar.
Carefully shift the strudel on a baking sheet. Decorate with halves of nuts and sesame seeds.
Place the strudels in the oven for 40 minutes at about 200 degrees.
For ten minutes until ready, take out the strudel stuffed with bulgur from the oven and pour the syrup for baklava. To the syrup (sugar and water in a ratio of 1:1) I added rose water and honey. Now let's put it back in the oven..
After forty minutes, take out both strudel from the oven, cool and sprinkle with powdered sugar.
The cherry strudel turned out crispy and sour. And with the filling of bulgur wet, caramel-nut, like baklava with the aroma of Oriental spices and orange. Bon appetit!