Strudels are a very popular and tasty way to conjure up something delicious on the table. To ensure the strudel turns out truly perfect, here are a few important tips summarized.
Tips for strudel dough
Ingredients at room temperature
The strudel will succeed if the ingredients are always at room temperature and are measured exactly according to the recipe.
Use cooking oil
To make the dough easier to work with and more pliable, use fine cooking oil instead of butter or lard.
Knead the dough very well
Always knead the dough very well; it is best to slap the dough onto a floured board at least 50 times. That is a lot of effort, but it pays off.
Roll out and stretch the dough
To roll out the dough, place it on a floured linen cloth. The dough becomes really nice and thin, almost transparent, if you place the rolled-out dough over both backs of your hands and carefully pull it apart.
Fill the dough
When the dough is nicely stretched out in front of you, you can start with the filling. First, brush the dough with melted butter. Then it depends on what filling is going inside, because for fruit, you should additionally sprinkle breadcrumbs or cake crumbs.
There are many ways to fill a strudel with something sweet; the most classic is the apple filling. For this, mix freshly peeled and chopped apples with a little rum, cinnamon, sugar, raisins, and grated nuts. Furthermore, you can fill the strudel with poppy seeds, cherries, plums, or quark (curd cheese). There are no limits to your imagination.
Extra tip:Do not skimp on eggs for a quark filling, as they prevent the filling from becoming too soft and running out.
Quark filling no longer runs out
To ensure that the delicious quark filling definitely does not run out of the strudel, place the mixture in the refrigerator briefly before spreading it on the strudel dough.
Read also: Recipe for an apple strudel
