Leafy Green Strudel Recipes

STRUDELS (GERMAN DUMPLINGS)

Steps:

• Mix water, salt, baking powder and flour to form dough.
• Knead dough on floured surface until elastic.
• Set aside and cover with wax paper for approximately 20 minutes.
• Roll dough out with rolling pin until it's as thin as you can make it.
• Rub a small amount of oil on top.
• Pull dough out, starting on edges.
• When it's pulled thin, stretch it out on the counter and anchor it on the ends (with water glasses or bowls).
• Flip it lengthwise 3 or 4 times into 1" wide strips.
• Slice off strip and cut into 2" pieces.
• Repeat until no more dough is left.
• Heat 1 tablespoon lard in frying pan at maximum heat and then turn down to setting 4.
• Fry dough in lard, adding lard as needed.
• Remove and let stand in a bowl.
• Heat 1 tablespoon lard in large pot on setting 6.
• Add onions and saute until they start to brown, then add potatoes.
• Add water to cover potatoes, salt and pepper.
• Cook covered until potatoes are half cooked (approximately 15 minutes).
• Add 2" water and bring to boil.
• Add dough pieces and cook covered for 1/2 hour on setting 4.

TOFU, GREENS AND SUN-DRIED TOMATO STRUDEL WITH RED PEPPER SAUCE

Steps:

• Cook kale in large pot of boiling salted water until tender, about 5 minutes. Drain. Cool; squeeze dry. Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 7 minutes. Cool.
• Finely chop tofu, cheeses, dill and flour in processor. Transfer to bowl. Stir in onion mixture, kale and sun-dried tomatoes. Season with salt and pepper.
• Preheat oven to 350°F. Spray large baking sheet with oil spray. Stack 2 phyllo sheets, one atop the other, on work surface; spray phyllo with oil spray. Top with 2 more phyllo sheets. Spray with oil spray. Repeat with remaining 2 phyllo sheets. Spread tofu mixture lengthwise down center of phyllo in 3-inch-wide strip, leaving about 1 1/2-inch border on each short side. Fold short sides of phyllo in over filling, then roll up into log, enclosing filling completely. Spray phyllo log with oil spray. Transfer strudel to prepared baking sheet.
• Bake strudel until golden brown, about 40 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.) Cool 10 minutes. Cut strudel crosswise into 6 pieces. Place on plates. Spoon Red Pepper Sauce alongside.

LEAFY GREEN STRUDEL

Steps:

• Preheat oven to 450°F.
• In a large, nonstick,frypan over medium high heat, heat oil.
• Add onion and garlic; saute until softened.
• Add zest, lemon juice, salt, pepper and mustard seeds; cook one minute.
• Stir in leafy greens; cover and cook until softened, about 7 minutes.
• Remove from heat; stir in pecans.
• Roll pastry to 12 x 9 inch rectangle, spread leafy green mixture along centre.
• Along one length of pastry, make diagonal cuts almost to filling, 1 inch apart; repeat on other side.
• Alternating strips, fold over filling to form braid, brushing with egg to secure.
• Brush entire top of strudel with egg; sprinkle with salt.
• Transfer strudel to parchment lined baking sheet; bake in a 450°F oven until pastry is golden, about 20 minutes.
• Let cool slightly.