My favorite desserts are those made with apples, and this recipe is on the top of my list! Ingredients : Dough- 2 cups flour 1 egg, beaten 1...
December 28, 2012 Author: Janie Krantz
Ingredients: Dough- 3 cups strong flour 1,5 teas yeast 70 g sugar 100 g butter, melted 2 medium eggs, beaten 1/4 cup(+,-) milk, warm zest of 1/2 lemon Walnut Filling- 150 g walnuts, processed 70 g sugar 1 tsp vanilla 1/5 cup milk (50 ml), very hot Prune filling- 2 cups soft prunes 1 tbs rum other- 1 egg, beaten - for brushing (optional) Method: Mix yeast with a little warm milk and teaspoon each sugar and flour. When activated, add all other ingredients and make a soft dough, kneading for 5-10 minutes (or use bread machine). Cover and leave in a warm spot to double. Prepare fillings: Walnuts -In a separate bowl mix dry ingredients for fillings. Pour boiling milk over, stir and leave to cool. Prunes - Process prunes with rum into a smooth paste. When dough ready, roll out onto floured surface. You should have long rectangle that is as wide as your bread loaf tin is long; see picture down! Spread a couple of tablespoons of filling onto one side (narrower than your bread tin). Lift the dough and place it over the spread side; spread the top now with another filling. Keep doing this (spreading dough in a zig-zag motion) until you get at least 5 layers of alternate spreads. Place strudel into prepared bread tin. Cover with clean cloth and let it rest in a warm spot (20+ minutes). Preheat oven to 180*C; brush strudel with beaten egg and bake for 35-40 min. Slightly cool before slicing. Cik-Cak Štrudla sa Orasima i Šljivama Potrebno: Tijesto- 3 solje brasna 1,5 k instant kvasca(ili svjezi) 70 gr secera 100 gr maslaca, otopljenog 2 jajeta, srednje velicine, umucena 1/4 solje mlijeka (+,-), toplog ribana korica 1/2 limuna Fil- Orasi: 150 gr mljevenih oraha 70 gr secera 1 k vanile 50 ml kljucalog mlijeka Sljive: 2 solje polu-suhih sljiva, bez kospica 1 K ruma jos- 1 jaje, umuceno - za premazivanje, po zelji Nacin: Aktivirajte kvasac, pa umijesite tijesto od sastojaka. Ostavite na toplom mjestu (pokriveno) da naraste. Pripremite fil- Sa orasima: prelijte orahe i secer kljucalim mlijekom i ostavite prohladiti. Sa sljivama: Ispasirajte sljive sa malo ruma. Kada je tijesto spremno, pobrasnite stolnjak pa razvaljajte veliki pravougaonik, koji treba biti veoma dugacak i toliko sirok kao sto je vasa modla za hljeb / kruh dugacka - vidi fotografiju gore! Namazite jednu stranu tijesta sa filom, nesto uze nego je modla. Prebacite tijesto na drugu stranu, zatim namazite drugim filom po vrhu i preko prethodnog mazanja. nastavite prebacivati i mazati na cik-cak nacin, sve dok ne dobijete bar 5 slojeva. Smjestite u pripremljeni model, pokrijte i ostavite na toplome 20 min+. Ukljucite rernu na 180*C. Premazite strudlu umucenim jajeto pa pecite 35-40 min. Malo prohladite prije rezanja.
Delightful combo! Instead of making your dough, you can use ready filo pastry (2 X 4 layers, placed next to each other, slightly overlapping, brushed with melted butter/oil) Ingredients: Dough /Filo pastry- 1 1/2 cups plain flour 1 tbs oil 1 egg, beaten pinch of salt 2/3 (+) cup water Filling- 250 g cream cheese 250 gr ricotta cheese 1 large or 2 small eggs vanilla essence 1/2 cup icing sugar 1 jar (670 g) sour cherries, drained (or fresh-ones, pitted) 1-2 tbs fine semolina Extra- flour, 1/4 cup melted butter (or oil) rolling pin, large tablecloth (if making your own dough) Method: How to prepare and stretch the dough Mix all ingredients for filling, except cherries and semolina. Place along one side of dough. Shake cherries and semolina together (in a plastic bag). Put them onto cheese filling, brush (sprinkle) dough with melted butter and roll into a log. Brush top with extra butter, place onto baking tin and bake for 35 minutes at 180*C. Dust with icing sugar and serve. Štrudla sa sirom i višnjama Jedna od odusevljavajucih kombinacija! Umjesto razvlacenja jufke, mozete koristiti gotovu; 2 X 4 sloja, postavljena jedan do drugog, preklapajuci se. Premazite svaki sloj sa rastopljenim maslacem. Potrebno: Jufka- 1 1/2 solja brasna 1 K ulja 1 jaje, umuceno malo soli 2/3 solje(+) vode Fil- 250 gr krem sira 250 gr rikote 1 vece ili 2 manja jajeta vanila esencija 1/2 solje secera uprahu 1 tegla visanja, ocijedjene (ili svjeze bez kospica) 1-2 K griza / krupice Jos- brasno, 1/4 solje istopljenog maslaca oklagija i veliki stolnjak (ako razvlacite jufku) Nacin: Kako pripremiti i razvuci tijesto Pomijesajte sve sastojke za fil, osim visanja i griza. Nakon sto ste razvukli jufku (ili postavili gotovu), stavite na jednu ivicu fil. Protresite visnje i griz u jednoj kesi , pa i to nanesite preko sira. Poprskajte jufku sa rastopljenim maslacem i zarolajte. Premazite vrh sa jos maslaca, postavite na tepsiju i stavite peci oko 35 minuta na 180*C. Pospite sa secerom u prahu i servirajte.
You might not be able to travel at the moment, but these 7 easy recipes will help recreate your favourite global flavours without leaving the kitchen.
Regards from Bosnia! Happy holiday to those who celebrate today. I have arrived to my birth town and adapted to new time zone well. I will write about cities that I have visited when return to Australia ( and will have a look at your posts). I am delighted with this sweet creation; I made it first time a month ago, and decided to introduce recipe here in my birth country, as autumn has brought beautiful pumpkins in my parents garden. Not too sweet, light and with beautiful taste. Perfect for breakfast or snack with tea / coffee. Ingredients: Dough- 1 1/2 cups flour 1 egg, beaten pinch of salt water (added to the egg - should be 165 ml egg/water mixture) Filling- 4-5 cups grated pumpkin (sweet-one please) 1 tsp cinnamon 1/2 cup poppy seeds, grounded 1/2 cup brown sugar 50 g butter, melted 1 tbs semolina (if pumpkin too wet) oil (3-4 tbs) and flour for stretching Method: Make soft dough (have a look here) and let it rest. Mix all ingredients for filling. Preheat oven to 180-190*C, prepare a baking tin. Stretch the pastry and fill it as shown in photos. place onto baking dish and bake for 30 minutes. Let it cool slightly before sprinkling with icing sugar. Serve warm or cool. Štrudla sa slatkom bundevom / tikvom i makom Pozdrav iz Brčkog! Sretan praznik onima koji danas slave. Stigla sam i vec se prilagodila novoj vremenskoj zoni; o mjestima koje sam posjetila cu vam pisati po povratku u Australiju (i pregledati vase objavljene postove). Odusevljena sam sa ovom kreacijom, koju sam prvi put isprobala prije nekih mjesec dana. Odlucila sam je ponovo praviti ovdje, jer je basta mojih roditelja ponudila divne slatke bundeve. Štrudla je divna, taman onoliko slatka kako volim (blago) i neobicnog ukusa. ..I nije mnogo masna i teska. Perfektno za dorucak ili uzinu, a može i kao desert. Potrebno: Jufka- 1 1/2 solja brasna 1 jaje, umuceno malo soli voda (dodati na jaje da se dobije 165 ml tekucine) Fil- 4-5 solja rendane tikve / bundeve (slatke) 1 k cimeta 1/2 solje mljevenog maka 1/2 solje braon secera 50 gr maslaca, istopljenog (moze i ulje) 1 K griza / krupice (ako je tikva pre-vodenasta) ulje i brasno za razvlacenje jufke Nacin: Umijesite tijesto , ostavite odmarati (pogledaj ovdje). Pomijesajte sve sastojke za fil. Ukljucite rernu na 180-190*C, pripremite pleh. Razvucite jufku, filujte sa mjesavinom. Smjestite na pleh i pecite oko pola sata. Prohladite malo prije nego pospete sa secerom u prahu. Servirajte toplo ili hladno.
Happy Easter to Orthodox Christians; Happy St. George's day! Ingredients: Dough- 2 cups plain flour, sifted 200 ml(+)water 1/2 teas salt Mixture of oil and melted butter for spreading the dough Mushroom filling- 650-700 g mushrooms, sliced 1 tbs olive oil 2 tbs sour cream 1-2 tbs bread crumbs salt and pepper, to taste garlic powder (optional) Method: Make soft dough; click on highlighted link for details: How to stretch the dough Mix sliced mushrooms with other ingredients. Sprinkle on half of dough, spoon 1-2 tbs oil over stretched dough, roll pastry into a log shape (tuck side edges in). Brush with oil and bake for 35-40 minutes at 180*C. Divine! Štrudla sa šampinjonima Srecan Uskrs (Vaskrs) onima koji danas slave! Srecan Djurdjevdan / Jurjevo (kod mene je vec ponedjeljak)! Najljepse memorije nosim vezan za ovaj dan koji je slavljen kod svih etnickih grupa u mom kraju. Sacuva se crveno jaje (od bilo kojeg Uskrsa), porani se ujutro rano i otidje u berbu mirisnih trava i sarenih cvjetova proljeca; sve se potopi u izvorsku vodu (jaje i biljke) i tom vodom se djevojke umivaju. Vjerovalo se da ce biti zdrave, jedre, mirisne i rumene kao sastojci u vodi. Sastojci: Tijesto- 2 solje prosijanog brasna 200 ml (+) vode 1/2 k soli Mjesavina topljenog maslaca i ulja za premazivanje tijesta Fil- 650-700 g sampinjona, rezanih 1 K ulja 2 K pavlake 1-2 K mrvica kruha / hljeba so i biber prema ukusu bijeli luk u prahu (po zelji) Nacin: Mozete pogledati na link za detalje: Kako da razvucete tijesto Za fil, pomijesajte sve sastojke. Nanesite na 1/2 razvucenog tijesta, pospite sa malo ulja, zatim zarolajte (zavrcuci krajeve). Premazite uljem i pecite 35-40 min na 180*C. Divna je!
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a wet filling is usually a recipe for disaster. We wanted a strudel recipe for the rest of us. Most modern phyllo-based versions of strudel have tough layers of phyllo on the underside, while the sheets on top shatter before you even cut a slice. Meanwhile, fillings collapse and leak everywhere, despite the bread crumbs supposedly added to soak up liquid and prevent leaking (instead, they just make the filling taste pasty). We warmed our apples through in the microwave in order to activate an enzyme that allows them to bake until tender without collapsing, and we stirred in ultradry panko bread crumbs instead of homemade toasted crumbs since we could use less of them (thus avoiding pastiness) to soak up a comparable amount of liquid. To avoid a compressed, tough underside, we used fewer sheets of phyllo and changed the typical wrapping technique so the seam was on the top instead of on the bottom. To minimize the flyaways on top, we dusted a small amount of confectioners’ sugar between the phyllo layers so that they fused in the oven, and we sliced our strudel while it was warm.
One of the most unique and best parts of Epcot is the World Showcase, which is home to a total of 11 countries. While many guests are consumed with riding all of the attractions or drinking around the world, more people should take the time to explore the ins and outs of each country pavilion. There’s so much to see,
Iata cum se prepara Reteta de strudel cu dovleac Aluatul: Punem faina cu praful de sare intr-un castron si amestecam bine. Cand punem drojdia, aceasta nu trebuie sa fie in contact direct cu sarea, deoarece inhiba cresterea. Punem apa intr-o cana gradata si adaugam si drojdia proaspata, faramitata. Daca folositi drojdie uscata, o punem direct peste faina. Adaugam apa calduta (trebuie sa fie calaie, nu fierbinte) in faina si amestecam cu mainile pana cand aluatul nu se mai lipeste de peretii vasului. O lasam sa se odihneasca pana pregatim ciulamaua rece. Intr-un castron punem uleiul apoi adaugam faina lingura cu lingura si amestecam bine cu un tel pana se omogenizeaza. Trebuie sa obtinem o ciulama mai tare, adica sa nu curga ca apa! Daca vi se pare prea moale, mai adaugati o lingura de faina! Intindem coca pe blatul de lucru (neuns si fara sa-l presaram cu faina) cat putem de mult, el trebuie sa aiba o grosime de aprox. 3 mm. (deci cat mai subtire) Punem ciulamaua rece deasupra aluatului si o intindem pe toata suprafata acestuia cu o lingura. Impaturim aluatul aducand marginile spre interior (cele 4 margini) apoi inca o data in acelasi fel, apoi il impaturim in 3 (ca pe o scrisoare) si apoi il mai impaturim o data in 3 (dar nu obligatoriu).Taiem aluatul in doua si il bagam la frigider pentru o ora. Se poate lucra cu el si fara sa il bagam la frigider, dar prin racire va deveni mai fraged! Poate intelegeti mai bine cum l-am impaturit din pozele de mai jos: Umplutura de dovleac: Taiem dovleacul in 2, scoatem semintele si il curatam de coaja. Il dam pe razatoarea cu ochiuri mari si il punem la calit intr-o cratita impreuna cu zaharul. Atentie! , zaharul poate fi variabil, in functie de cat de dulce este dovleacul! dovleacul meu a necesitat mai mult zahar. Cand s-a inmuiat, stingem focul si adaugam esenta de rom si scortisoara si amestecam. Il lasam la racit inainte de a face rulourile. Cand s-a racit, adaugam nuca prajita si taiata bucatele mai mari. Fiecare jumatate de aluat o intindem cat putem de mult, apoi impartim umplutura de dovleac in 4 parti egale. Punem umplutura pe marginile aluatului si rulam partile spre interior ca in poza de mai jos. Vom obtine 2 rulouri din fiecare jumatate de aluat. La unirea celor doua rulouri taiem aluatul cu un cutit. Fiecare rulou (strudel) il taiem usor (ca pe paine, fara apasare) cu o lungime de aprox. 8 cm. Tapetam tava cu o foaie de copt si asezam rulourile soldateste, unul langa altul. Putem sa lasam un spatiu de jumatate de cm. intre fiecare. Daca se lipesc, nu este nici o problema, se vor coace negresit! Putem sa le ungem cu apa si sa le presaram cu zahar deasupra sau le pudram cu zahar dupa ce s-au rumenit. Preincalzim cuptorul la 180ºC (360 F) si coacem strudelele noastre pana capata o culoare aurie. Trebuie sa se rumeneasca frumos, apoi le pudram cu zahar si le papam cand sunt caldute sau reci! Pofta buna! sunt delicioase! si se pot umple si cu mere, vezi aici reteta de Strudel cu mar
Take a trip around the world with our selection of sweet and savory pastries and pick a vegan pastry recipe that will expand your culinary horizons!
A great European dessert for Home, Office, or as a GIFT! Otto's Beigli is made with tasty mixtures of country ingredients, with freshly laid eggs, all-natural flour, and amber Hungarian honey. Otto's own imported fresh-ground walnuts, ground poppy-seeds or chocolate. They are wrapped in a light delicious European-style dough. Watch these mouthwatering ingredients melt in your mouth with perfection! This extraordinary golden goodness will stay fresh for a long time. You can leave it out for a few days or refrigerate or freeze the item for several months. A great for everyday or special events! (Beigli, Roulade, Kalacs, Strudel, Makovnjača, Orehnjača) Serves up to six to eight servings. Each roll is approx. 12" to 14" long and approx 3.5 to 4" wide. (Weight is 1 1/2 to 2 lbs. and closer to 2 lbs.) Can be served SLIGHTLY warm and these famous rolls will taste like they were baked fresh -- on the spot at your home! MMmmmm... :) Enjoy! Yes, they can be frozen and will last 2 to 6 months in the freezer or 3 to 4 weeks in the refrigerator. Serve at room temperature or slightly heated for best results.
Time to start your "food bucket list"!
Traditional food in Slovenia ranges from pork to poticia. Most meals in Slovenia are made up of pork, potatoes, salad, soup, and apple strudel.
This homemade apple strudel is so easy to make! Using puff pastry for simplicity, create layers of flaky goodness wrapped around a delightful apple filling. Embrace the flavors of fall in every bite!
An easy, shortcut version of apple strudel using frozen puff pastry. A great quick Autumn dessert when apples are at their plentiful peak.
Take a look at the 50 best desserts around the world – from cherry pie in the United States and kulfi in India to lemon tarts in France and flan in Latin America.
An easy, shortcut version of apple strudel using frozen puff pastry. A great quick Autumn dessert when apples are at their plentiful peak.
Traditional food in Slovenia ranges from pork to poticia. Most meals in Slovenia are made up of pork, potatoes, salad, soup, and apple strudel.
This simple apple strudel is made with prepared pie crust, fat apple wedges and loaded with raisins, walnuts and cinnamon. Topped with whipped cream, this strudel is a keeper!
Apple Strudel is a delicious dessert that is made with puff pastry. The puff pastry is flaky and wonderful and the apples are sweet giving a perfect balance.
Unless you’re a skilled pastry chef, wrapping ultrathin, delicate dough around a wet filling is usually a recipe for disaster. We wanted a strudel recipe for the rest of us. Most modern phyllo-based versions of strudel have tough layers of phyllo on the underside, while the sheets on top shatter before you even cut a slice. Meanwhile, fillings collapse and leak everywhere, despite the bread crumbs supposedly added to soak up liquid and prevent leaking (instead, they just make the filling taste pasty). We warmed our apples through in the microwave in order to activate an enzyme that allows them to bake until tender without collapsing, and we stirred in ultradry panko bread crumbs instead of homemade toasted crumbs since we could use less of them (thus avoiding pastiness) to soak up a comparable amount of liquid. To avoid a compressed, tough underside, we used fewer sheets of phyllo and changed the typical wrapping technique so the seam was on the top instead of on the bottom. To minimize the flyaways on top, we dusted a small amount of confectioners’ sugar between the phyllo layers so that they fused in the oven, and we sliced our strudel while it was warm. Making two smaller strudels further simplified assembly.
