Fruity strudel, anyone?

I haven’t shared a new recipe in almost … it’s been too long to remember.  Like I [must have] said before, there are just so many things I cook.. or bake, so I don’t have that many things to share. As you’ll see on the pictures, this recipe is 3 months overdue, as I made it back in May – when did the time fly by?

My partner found a recipe for some cookies, and we decided to try it together. As I was feeling really bad, I let her do some of the work. This is the recipe [in Romanian] and the pictures clearly show some cookies.. However we ended up with a strudel.. make that 2 strudels actually.

not my picture. found here

What’s that? How’s that possible? yes, I don’t know the answer to that either. I blame it on the fact that I didn’t care to look at the recipe, and therefore I didn’t know I was supposed to cut ‘the log’ all the way, and twist the pieces, like in the pics.

Regardless of the appearance, he result was OK – my friend liked it a lot. As for me, well, I expected more .. something.. Anyways. On with the recipe, shall we?

INGREDIENTS

  • 300 grams all purpose flour
  • 100 grams caster sugar
  • 125 ml milk [low fat, or soy milk should also work]
  • 1 sachet dry yeast [we used fresh type for some reason]
  • 2 egg yolks
  • some vanilla flavoring [any type you have on hand should work just fine]
  • 50 grams butter [real type]
  • a pinch of salt
  • 400 grams fruity jam [I think I used much less than this]
  • 150 grams walnuts [I skipped them]
  • 1 extra yolk for glazing [I used the whole egg, beaten]

Teo’s picture – because my friend didn’t take pics

METHOD

  • mix the vanilla, yeast and sugar with hot milk, then let it rest for some 1o minutes.

  • put the flour in a large bowl, and hollow its middle [there was another term used for this, but for the love of me, I can’t remember it]. Fill the middle with egg yolks and the milk mixture from above, and start mixing and then kneading. You’re supposed to get a nice looking dough.

  • form a ball out of the dough and let it sit for 3-4 hours, to double its size. [The original recipe says to use another bowl, but I see no point in making yet another bowl dirty. While you wait for your dough to double the size, you can go ahead with a few more steps, if possible]

this could be either the dough before doubling its size, or the leftover. I forgot.

  • mix the jam and the ground nuts, if you decided to use them. You can also add more sugar if you want it more sweet, or maybe even other flavorings. I would not advise mixing 2 or more jams together – I used 2 different flavored jams, separately.
  • when the dough looks big enough, remove it on a clean table, spread some flour on it and knead a bit more – you want to remove any air bubbles formed inside. Split the dough in half if it’s big, and turn one half into a 25 x 35 cm sheet. I did this right in the baking tray for some reason.

  • it’s time to spread your jam mixture. For a strudel, you only spread it on half of the dough sheet. Fold over, and cut some slits across the top. Repeat the process for the second strudel.

  • beat the whole egg and use it to “paint” the strudels. Sprinkle the top with some granulated sugar as well.
  • throw in the oven, and bake at 200 degrees Celsius for some 10 minutes, and then at 180 degrees Celsius for another 10 minutes. If you don’t have an oven that tell you the temperature, like me, use high heat for 10 minutes, then crack open the door and insert an wooden spoon to keep it open, and continue baking for 10 minutes more.

  • when it’s done, you can use some confectioner’s sugar to decorate your strudels.

can make it look like this too, i guess?

NOTES

  1. double the quantities if you want more
  2. the original recipe mentions using the middle [core] of a vanilla bean, but I used vanilla essence. works fine, I just didn’t have enough quantity.
  3. I’d recommend using a large ceramic or wooden bowl – just not metal or plastic, as the taste can be influenced by the material [I’m not exactly sure how]

Enjoy!


(c) Cooking My Experience 2013 – present. all rights reserved. the “not my picture” images belong to their respective makers.