At konoba Pod rastočkim krovom we made strudel with homemade dought.
Our cooks, Draga and Marijana, share their recipe for strudel.
Flour 0,50 kg
Oil 0,30 lit
Apples 1,20 kg
Egg 1 kom
Sugar 0,15 kg
Mix flour, salt, and oil in a big bowl. Slowly pour the water into the flour mixture, stirring as you pour. Work the flour in with the spoon, until a dough forms and you can work it with your hands.
Slam the dough onto the counter a few times. Shape the dough into a smooth ball. Add 1/2 teaspoon of oil to a small bowl, distribute it with your fingers and turn the dough around to cover it with oil.
Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature.
Roll out the dough with a rolling pin on a lightly floured counter. Flour the counter and the dough every now and then while rolling. Continue stretching the dough on the tablecloth using your hands.
Gently stretch the dough paper-thin from the inside to the outside, working your way around the sheet of dough. Stretch it until it starts to look translucent.
When finished, the sheet of dough should have a rectangular shape, with the shorter edge fitting the baking sheet lengthwise plus an inch on each side overhang.
Add your filling of choice, most of the time the filling is placed only on one half of the strudel dough.
Fold in the sides of the dough over the filling to prevent the filling from oozing while rolling. Using the tablecloth underneath, roll the dough, starting at the end with the filling.
Transfer the dough to a baking sheet and brush with melted butter. Put the baking sheet in the center of the preheated oven and bake it – for most strudels baking time is roughly 1/2 hour at 190 °C.
When the crust turns golden, the strudel is ready. Take it out of the oven, let it cool slightly, cut it into pieces and serve dusted with confectioner’s sugar.