STRUCLA Z MIGDALOWA: POLISH ALMOND ROLL OR STRUDEL RECIPE
Steps:
- Gather the ingredients.
- For the dough, soften yeast in warm water in a small bowl, stir well and set aside.
- Meanwhile, in a large bowl, mix flour, butter, sugar, and salt with a pastry blender or two knives, as for pie, until mixture has a fine crumb. (This step can also be done in a food processor by pulsing.)
- Combine eggs and egg yolks and stir into yeast mixture. Add sour cream and vanilla, and yeast mixture to flour mixture, combining well.
- Turn dough out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes. Divide dough in half and cover with plastic wrap.
- Working with one-half at a time, on a parchment-lined baking sheet, roll into a 12-inch square. Spread on 1 can almond filling topped with 1/4 cup ground almonds.
- Use the parchment paper to help you lift and roll. Reposition the almond roll in the middle of the pan and tuck in the ends. Repeat for another half of dough on a separate sheet.
- Cover almond rolls and let rise until doubled, about 1 1/2 hours. Heat oven to 350 degrees.
- Bake about 45 minutes or until top is nicely browned. Cool completely on a wire rack.
- For icing, blend confectioners' sugar with milk until smooth. Drizzle over rolls and sprinkle with sliced almonds.
Nutrition Facts : Calories 1049 kcal, Carbohydrate 75 g, Cholesterol 265 mg, Fiber 13 g, Protein 31 g, SaturatedFat 15 g, Sodium 321 mg, Fat 75 g, ServingSize 2 Almond Rolls (8 servings), UnsaturatedFat 56 g
STRUDEL DOUGH
Use this dough to make Old Vienna Apple Strudel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Stir the flour and salt together in a bowl of an electric mixer.
- Beat the egg and oil together with a fork in a 1-cup liquid measuring cup. Add enough warm water to make 2/3 cup.
- Use a rubber spatula to mix the liquid into the flour; make sure no flour remains on the side of the bowl and clean off the spatula.
- Attach the dough hook to an electric mixer and mix the dough on low speed until it begins to hold together, about 5 minutes. Increase the speed a couple of notches to just below medium and mix until the dough is smooth and elastic, another 5 minutes.
- Scrape the dough onto a lightly floured work surface and knead for 1 minute. Coat a small bowl with a very thin layer of oil and invert the dough into it; turn the dough over so that the top is oiled, and directly cover the surface of the dough with plastic wrap. Let rest for at least one hour or up to overnight.
GERMAN APPLE STRUDEL
This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2 strudels (8 slices each).
Number Of Ingredients 12
Steps:
- Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 61mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
STRUDEL DOUGH
Delicious! Easy to work with, lightweight dough. It reminded me of pie dough, without all the grease. Instead of pulling it to thin in step 4, I cut it into rounds and rolled it thinner. Next time, I'm going to sprinkle the dough with sugar before baking. From a Romanian website, for ZWT4
Provided by Random Rachel
Categories Dessert
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Place the flour on a clean, dry work surface. Make an indentation in the middle. Gradually pour the oil, salt and tepid water in this hole. Keep stirring until the flour incorporates all liquid. (Like you would make a fresh pasta dough.).
- Knead until the dough is soft. Divide into two pieces, grease the tops, and cover. Let it rest for 10 minutes.
- Roll 1/2 of the dough into a large rectangular sheet on a cloth or parchment covered table. Let it rest 5 minutes.
- Gently pull the dough with your hands, starting from the middle and working to the edges. Carefully stretch the dough until it is paper thin. (I think I will just roll it a second time, instead of trying to pull it.).
- Moisten dough with melted butter. Spread filling of choice along long edge of dough. Wrap the other side of the dough up and over the filling (like a jelly roll,) using the cloth or parchment to help it along without tearing.
- Brush the top with additional melted butter. Slice if needed to fit onto your baking sheet, leaving a few inches between strudels.
- Repeat with remaining 1/2 of dough if you didn't have room to prepare both pieces at the same time.
- Bake at 350F until golden. (I made rounds filled with cooked beef, and they took 30 minutes to bake. There was no time listed, but I imagine it will take a bit longer for a whole strudel to bake).
- For apple strudel: spread thinly sliced apples on dough, and sprinkle with cinnamon and sugar.
- For cream cheese strudel: beat 1 lb cream cheese with 2 eggs, a tsp vanilla, and 1/3 cup sugar for the filling.
- For meat strudels: mix 1 lb ground meat with 1 lb minced onions - she doesn't say to cook it first, but I would.
- Also, you could use a can of pie filling as the filling.
Nutrition Facts : Calories 134.2, Fat 5.1, SaturatedFat 2.2, Cholesterol 8.1, Sodium 32.9, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.6
STRUDEL DOUGH
Any filling can be baked inside this easy, basic strudel dough!
Provided by Louise
Categories World Cuisine Recipes European Austrian
Time 45m
Yield 36
Number Of Ingredients 7
Steps:
- In a large bowl, sift together all-purpose flour, baking powder and salt.
- Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
- Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
- Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.
Nutrition Facts : Calories 49 calories, Carbohydrate 7 g, Cholesterol 15.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 43.3 mg, Sugar 0.4 g
YEAST STRUDEL DOUGH
I submitted this recipe in answer to a request. I have not tried it. It is from "A World of Breads" by Dolores Casella
Provided by Donna M.
Categories Yeast Breads
Time 9h
Yield 1 large strudel or two small
Number Of Ingredients 6
Steps:
- Cut the flour, butter, and salt together as for pastry.
- Have the sour cream and egg yolks at room temperature.
- Dissolve the yeast in the sour cream and add to the flour-butter mixture along with the egg yolks.
- Stir all together and knead with the hands until mixture is smooth.
- Brush the dough with butter and chill for 8 hours, or overnight.
- When ready to use, place the dough on a lightly floured board, pat it down, and then turn it over so that both sides are floured.
- Using a rolling pin, roll the dough as thin as possible.
- It will make a long, very thin sheet of dough which may be cut in two to make two Strudels.
- Spread dough with filling, keeping filling short of the edges.
- Fold sides of dough over the filling, then roll the dough carefully and seal the edges so that the filling does not seep out.
- Lift the roll carefully and place in a buttered shallow baking pan.
- Bake at 350 degrees for 50 to 60 minutes, or until browned and done.
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- In the bowl of an electric mixer fitted with a dough hook, mix the flour and salt on low speed to combine., In a container with a spout, whisk the water, egg yolks, oil, and vinegar to combine.
- With the mixer running, add the liquid to the mixer in a slow, steady stream., Mix on low speed for 10 minutes.
- At this point, the dough should have formed a ball around the dough hook, and should appear relatively smooth.
- It should be slightly tacky (not sticky) but not dry — if it seems dry, add more water 1 tablespoon at a time, mixing for a full minute before checking the texture., Raise the mixer speed to medium and continue to mix for 10 minutes more.
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