Strudel with Salmon, Spinach and Cheese Recipe
Today I offer you a recipe for a simply mind-blowing strudel stuffed with salmon, spinach and cheese. Minimum test and maximum pleasure;) a lot of juicy, fragrant, satisfying filling. The dough will turn out lush, and you can take absolutely any filling. Everything is very simple and fast enough! Join us!!!
Servings
5
Cook Time
90minutes
Servings
5
Cook Time
90minutes
Ingredients
Dough:
Filling:
Instructions
  1. Everything is very simple and fast. Sift the flour. Fresh spinach, already sliced. Cheese is also crushed. The water is warm.
  2. Mix flour with a pinch of salt, egg and water. Knead a smooth, homogeneous dough. The density is like a dumpling.
  3. You may need a little more or less flour. But don’t rush to add everything at once. In the process of kneading, pour in. The dough should be kneaded for a long time. You can even hit the table with it.
  4. Here is such a soft, elastic dough turned out. It’s not sticky at all. Kneaded for 15 minutes.
  5. We will layer the dough in a warm way. The container in which the dough will be heated in the microwave. You can also pour boiling water. But with a microwave oven, it seems to me, it’s easier. Grease both the container and the dough with vegetable oil. Cover with a towel and leave for 30-40 minutes.
  6. Meanwhile, I’ll prepare the filling. Spinach is greatly crushed during stewing. If you like it, feel free to add more. Simmer on a small piece of butter (from the total amount) for only 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 all that’s left of that big pile)
  8. Cut the salmon into small pieces. Also add salt and pepper to taste. And the filling is ready.
  9. The dough will be homogeneous. The easiest way is to pull it on a towel, in my case – on a tablecloth. Sprinkle with flour well.
  10. And I start pulling the dough from the center to the edges. We cover the nails with striped rings so as not to tear the dough. I didn’t grease my hands.
  11. Or you can just pull the dough in different directions, but try to immediately give it a rectangular (desired) shape.
  12. If small holes have formed somewhere, there is nothing to worry about. And the edges of the dough can be cut off.
  13. Unfortunately, I didn’t measure the final size of the test. But, as you can see, it is quite thin and the pattern of the tablecloth is clearly visible through it. Brush with melted butter. Leave only a clean edge where the filling will be. it’s about 15-20 cm on each side.
  14. Sprinkle well with breadcrumbs…
  15. We spread the filling…
  16. And with the help of the tablecloth, I begin to roll up the roll.
  17. As you can see, it’s pretty simple.
  18. Fold the edges. Transfer to parchment paper. If you are not sure of the good quality, lubricate with vegetable oil. And transfer to a baking tray. Brush with melted butter. If desired, you can sprinkle with sesame seeds. And we send it to the oven preheated to 170-180 degrees, for about 35-40 minutes, but it’s better to focus on your oven.
  19. Here is such a ruddy handsome man should be.
  20. And while it’s still hot, brush with melted butter again. And it is desirable, of course, to let it cool down a little so that the filling is stabilized.
  21. And our strudel is ready to eat) It’s hard to wait for it to cool down)
  22. And that’s the whole point. Crispy, layered, fragrant…
  23. And it is very, very tasty combined with a sauce of fresh sour cream and dill.
  24. Bon appetit!!
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