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Print Recipe
Strudel with Salmon, Spinach and Cheese Recipe
Today I come to you with a recipe just mind-blowing strudel stuffed with salmon, spinach and cheese. Minimum test and maximum pleasure;) a lot of juicy, fragrant, nourishing filling. The dough will be exhaust, and the filling can be taken absolutely any. Everything is very simple and fast enough! Join us!!!
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Everything is very simple and fast. Flour sifted. Fresh spinach, already sliced. Cheese is also shredded. The water is warm.
    Everything is very simple and fast.
Flour sifted.
Fresh spinach, already sliced.
Cheese is also shredded.
The water is warm.
  2. Mix the flour with a pinch of salt, egg and water. Knead a smooth, homogeneous dough. On density as on dumplings.
    Mix the flour with a pinch of salt, egg and water.
Knead a smooth, homogeneous dough. On density as on dumplings.
  3. Perhaps you will need flour slightly more or less. But do not rush to add all at once. In the process of kneading pour. The dough should be kneaded for a long time. You can even hit it on the table.
    Perhaps you will need flour slightly more or less.
But do not rush to add all at once. In the process of kneading pour.
The dough should be kneaded for a long time. You can even hit it on the table.
  4. Here is such soft, elastic dough broke a. It's not sticky at all. Kneaded for 15 minutes.
    Here is such soft, elastic dough broke a. It's not sticky at all.
Kneaded for 15 minutes.
  5. To puff the dough will warm way. The capacity in which the dough will be heated in the microwave. You can still pour boiling water. But with a microwave it seems to me easier. Lubricate with vegetable oil and the container and the dough. Cover with a towel and leave for 30-40 minutes.
    To puff the dough will warm way. The capacity in which the dough will be heated in the microwave. You can still pour boiling water. But with a microwave it seems to me easier.
Lubricate with vegetable oil and the container and the dough. Cover with a towel and leave for 30-40 minutes.
  6. In the meantime, I'll make the stuffing. Spinach during stewing is very reduced. If you love it, feel free to put more. On a small piece of butter (of the total number) carcass just 2-3 minutes. You just need to evaporate all the liquid. And don't forget to add salt and pepper to taste.
    In the meantime, I'll make the stuffing.
Spinach during stewing is very reduced. If you love it, feel free to put more.
On a small piece of butter (of the total number) carcass just 2-3 minutes. You just need to evaporate all the liquid.
And don't forget to add salt and pepper to taste.
  7. That's what's left of that big pile)
    That's what's left of that big pile)
  8. Salmon cut into small pieces. Also salt and pepper to taste. And the stuffing is ready.
    Salmon cut into small pieces.
Also salt and pepper to taste. And the stuffing is ready.
  9. The dough will be exhaust. The easiest way to pull it on a towel, in my case-a tablecloth. Good dusting flour.
    The dough will be exhaust. The easiest way to pull it on a towel, in my case-a tablecloth. Good dusting flour.
  10. And I start to pull the dough from the center to the edges. Polosatyj kolechkami hiding the nails so as not to tear the dough. I didn't put any grease on my hands.
    And I start to pull the dough from the center to the edges. Polosatyj kolechkami hiding the nails so as not to tear the dough.
I didn't put any grease on my hands.
  11. Or you can just pull the dough in different directions, but try to immediately give it a rectangular (desired ) shape.
    Or you can just pull the dough in different directions, but try to immediately give it a rectangular (desired ) shape.
  12. If somewhere are formed small holes, nothing to worry about. And the edges of the dough can be cut.
    If somewhere are formed small holes, nothing to worry about.
And the edges of the dough can be cut.
  13. Unfortunately, I didn't measure the final size of the dough. But as you can see, it is quite thin and through it you can clearly see the pattern of the tablecloth. Grease with melted butter. Only leave a clean edge where will be the filling. it is somewhere 15-20 cm on either side.
    Unfortunately, I didn't measure the final size of the dough. But as you can see, it is quite thin and through it you can clearly see the pattern of the tablecloth.
Grease with melted butter. Only leave a clean edge where will be the filling. it is somewhere 15-20 cm on either side.
  14. Sprinkle well with breadcrumbs...
    Sprinkle well with breadcrumbs...
  15. Putting the stuffing...
    Putting the stuffing...
  16. And with the help tablecloth'm wind back roll.
    And with the help tablecloth'm wind back roll.
  17. As you can see it is quite simple.
    As you can see it is quite simple.
  18. Fold the edges. Transfer to parchment paper. If you are not confident in the good quality, brush with vegetable oil. And transfer to a baking sheet. Grease with melted butter. Optionally, you can sprinkle with sesame seeds. And send in a preheated oven at 170-180 degrees, about 35-40 minutes, but it is better to focus on your oven.
    Fold the edges.
Transfer to parchment paper. If you are not confident in the good quality, brush with vegetable oil. And transfer to a baking sheet.
Grease with melted butter. Optionally, you can sprinkle with sesame seeds.
And send in a preheated oven at 170-180 degrees, about 35-40 minutes, but it is better to focus on your oven.
  19. Here's a handsome ruddy should be.
    Here's a handsome ruddy should be.
  20. And while it is still hot once again grease with melted butter. And it is desirable, of course, to give it a little cool to the filling stabilized.
    And while it is still hot once again grease with melted butter.
And it is desirable, of course, to give it a little cool to the filling stabilized.
  21. And our strudel is ready to eat) It's hard to wait for it to cool down)
    And our strudel is ready to eat)
It's hard to wait for it to cool down)
  22. And that's the cut of it. Crisp, layered, fragrant...
    And that's the cut of it.
Crisp, layered, fragrant...
  23. And very-very tasty combine with sauce from fresh sour cream and dill.
    And very-very tasty combine with sauce from fresh sour cream and dill.
  24. Bon appetit!!
    Bon appetit!!

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