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!).
Instructions
- 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!
