By definition, little strudel is not a complicated and difficult dessert to prepare, but it still takes some effort to make this great international treat. Strudel is made all over the world, there are many variations on the theme, many similar and yet different recipes. To me, the most beautiful is little strudel with poppy seeds and walnuts, that in cross-section looks like a roll. Little Strudel With Poppy Seeds And Walnuts
Many make strudel as thick as bread and I don’t like it that way. My mother likes to say that she would rather take a slice of bread and eat it. And I could agree with her on that.
The most important thing is that they don’t grow much, the dough balls are not too big, they are thinly rolled and richly filtered. For strudel, the basis is flour, milk, eggs, butter, yeast, sugar, and a little bit of salt. Because of the ingredients, strudel is also called a national delicacy. Also, it’s called a bender, which is due to the roll, or bending of the strudel, the dough which is previously rolled up with a rolling pin.
The Dessert (Little Strudel) Can Easily Become A Savory Dish
This dessert can instantly become a savory dish, a wonderful one. I love to make it with walnuts and poppy seeds, which is exactly what I bring. Likewise, it can be cooked with whatever you want – apples, apricots, cherries, plums, jam, marmalades, Nutella, carob… In addition, I like to make savory variants of strudels that are the same, ie. the dough is the same, and they can be filtered if desired – raw, spinach, minced meat, you can make a pizza strudel …
Homeland Of Strudel
Apple strudel is a trademark of Austria and is found in all the countries of the former Habsburg Monarchy (Central and South-Eastern Europe). It is considered to be an original recipe for strudel originating in its homeland – Egypt and Palestine. From these countries, the recipe came to Turkey, and then during the Ottoman rule, the Turks brought the strudel to Vienna as food for soldiers.
Recently I saw information that the oldest preserved recipe for strudel – manuscript, dates from 1696. and is stored in the Vienna State Library. It describes the preparation of a sweet cream strudel, which, in addition to the apple and cheese strudel, is one of the most popular variants of this stuffed sweet dough in Austria.
The Secret (Small Strudel With Poppy Seeds And Walnuts) Is In The Dough
The dough for the strudel should be extremely soft, thin and elastic and not sticky. Besides, the important criterion is that the dough is sufficiently thin – so that it can be seen through. Also according to the legend, the personal chef of the Austrian emperor once issued a decree that the dough for strudel must be so thin that a love letter can be read through it. Therefore, if you leave the dough thicker and if it’s not soft, then the more like stuffed bread shape is eventually obtained, which the strudel should not be like (I wrote about this at the beginning).
Filling Is Healthy – My Excuse (Find Yours)
Whatever strudel you choose, sweet, salty, if you make it right, you will enjoy it. I, for example, adore strudel with walnuts and poppy seeds. And my excuse is that they are healthy. You find yours.
Walnuts – First, they help to fall asleep more easily, boost immunity and preserve bone health. Second, they are not only delicious, they are also very healthy. Besides, walnuts are calorie and high in fat, but they are healthy fatty acids, linoleic, oleic and alpha-linolenic. Furthermore, they are rich in vitamins and minerals that help us stay healthy. And the nutrient list of nuts is long, containing: potassium, magnesium, phosphorus, iron, calcium, zinc, vitamins B9, B6, E, A…
Poppy seeds – Have a special taste and aroma. You love it or you don’t. Also, it knows all the cuisines of the world, but few think about how healthy it is. Moreover, it relaxes the muscles, relieves pain, helps cough, relieves stomach cramps. And researchers also say that it’s a real treasure trove of antioxidants, which protect the body against inflammation and malignancies. Poppy seeds are extremely rich in unsaturated fatty acids, especially oleic and linoleic (essential omega 6 fatty acids not created by the body). Finally, scientists have found that it prevents cancer at the gene level. It also protects the cardiovascular system from damage.
Don’t Worry, The Little Strudel Can’t Be Bad
Because it’s made with yeast and is a sourdough, many like to say that the strudel with poppy seeds or walnuts is complicated to make. I think the opposite. Although it takes time to make it, I don’t think it could turn out bad. Finally, the reward is the perfect taste and softness of the treat that knocks you off your feet and makes you fall in love.
Also, anyone who likes dried grapes can add it to the filling. Many even soak dried grapes in rum or liqueur to keep the fillets in the strudel longer juicy and soft.
In addition to the traditional variants, more exotic variants with coconut, pistachios, urma, mangoes are popular today. Also, to the warm strudel, ice cream can be served in the summer.
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- 750 gr. flour
- 250 gr. sugar
- 200 gr. butter
- one tablespoon of yeast
- 1 egg
- 1 egg yolk
- one cup of milk
- grated 1 lemon peel
- (one egg yolk to coat)
- POPPY SEEDS FILLING:
- 200 gr. poppy seeds
- sugar as desired (I put 100gr minimum)
- a cup of milk (small, for coffee)
- (mix poppy and sugar, add milk and cook briefly)
- FILLING WITH WALNUTS:
- 200 gr. nuts
- sugar as desired (I put 100g minimum)
- a cup of milk (small, for coffee)
- (mix nuts and sugar, add hot milk, mix)
First, whisk in the butter and sugar, then add egg, egg yolks, grated lemon peel, milk, yeast, and finally slowly add the flour and knead the smooth dough.
Divide the resulting dough into 4 balls.
Leave the dough balls to stand for only 20 minutes, no longer, unless you like them to grow.
After that, develop each with a thinner grip.
Then, two coats with walnut filler and two with poppy seeds roll.
Wrap the strudel and place it in a greased pan or baking paper.
Before baking, coat them with whisked egg yolk. Someone likes to coat with butter as well.
In the end, Bake. (I heat the rerun at 180 degrees and bake for about 20 minutes, then at 160 degrees for about 15 minutes, and finally another 10 minutes at 150 degrees)
The strudel is baked in 45 minutes ... depending on the oven, it maybe sooner or later. Stay close and observe.
Bake the strudel for a shorter period of time, otherwise it will be dry instead of juicy and soft. Be careful not to darken it too much. Then, strudels are soft and they melt in your mouth. I like to sprinkle powdered sugar on top, when I serve them.