http___ljiljanasarajevo.blogspot.com_2015_10_strudle-sa-rogacem-i-orasima.html_1.xml
1.1 2.1 2.2 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 16.2 16.3 17.1 17.2 18.1 18.2 18.3 19.1 19.2 20.1 20.2 21.1 21.2 21.3 21.4 22.1 22.2 22.3 23.1 23.2 24.1 24.2 25.1 25.2 25.3 26.1 26.2 26.3 27.1 27.2 27.3 28.1 28.2 28.3 29.1 29.2 30.1 31.1 32.1 33.1 34.1 35.1
Strudel with cherry Pleasure yourself and your loved ones with a beautiful and incredibly delicious strudel with a cherry. The recipe may well be your favorite strudel recipe. Ingredients Extract dough for strudel with cherry: - 200 gr of flour - 150 ml of pure water - 2 tablespoons vegetable oil - a pinch of salt Cherry filling for strudel: - 600 g cherries pitted - 300 g of sugar - 100 g of butter - 50 g of almonds replace with walnuts) - 50 grams of shortbread (can be replaced with vanilla breadcrumbs) Recipe for cooking at home - Start with the dough for strudel with a cherry. Flour sift through a sieve in a bowl with salt and stir, in the center to make a small groove. Warm the water to a slightly warm temperature and stir with vegetable oil. - Pour in the resulting liquid center of the flour mixture and mix thoroughly. Stir the dough to smoothness and uniformity, and if it sticks to your hands – you need to moisten the palm with vegetable oil. - Wrap the dough bowl with food wrap and leave in a warm place for an hour. In the meantime, prepare a cherry filling for strudel. Wash and peel, rinse and peel. - Fold the peeled cherry in a saucepan and cover with 200 g of sugar, mix thoroughly and put the pan on the fire. Cherries should give off a lot of juice, bring everything to a boil and lower the heat. - Boil the cherry in the syrup for about 5 minutes with a gentle boil . After the specified time, discard the cherries with the syrup in a colander and drain the syrup (they can be poured into a ready strudel or used in the preparation of other desserts). - If you use walnuts – they need to be cleaned, cut on large pieces. Fry the nuts in a dry frying pan, stirring, until a pleasant aroma appears. Almond simply pour boiling water for a minute. Then drain the water and peel the almonds from the husks (squeezing the nut out of it). - Finish the nuts and cut them into small pieces using a rolling pin or a combine. Shortcake the shortbread into a large crumb with a rolling pin, combine or blender. Combine the ground biscuits with nuts and stir in the bowl. - Pour a clean towel (plain) or cloth with flour, put dough on it and sprinkle it with flour. Roll out the dough for strudel on a towel in a layer about 5 mm thick. - Then lift the dough with your hands and gently stretch it in different directions, turn the other side and pull your hands again in different directions. Thus, stretch the dough until the pattern on the towel (or any other surface) is clearly visible through it. - Cut off about a third of the butter and put in a small container. Melt butter until almost completely dissolved (do not bring to a boil) and allow to cool. Heat the oven to 180 ° C, cover the pan with parchment paper. - Cut the thick edges of the dough and spread it over the surface with melted butter. Sprinkle the dough with chopped cookies and nuts, leaving on the edges of 3-5 cm (and 5-7 cm from one edge). Put a sweet cherry over the entire area of the nut crumb and cover it with sugar (100 grams). - Gently fold the dough into the roll with the cherry into a roll. The remaining oil is also melt to softness and grease them with a roll (leave a little to lubricate the finished rolls). Leave the baking tray in the preheated oven. - Bake the strudel with the cherry for about half an hour until cooked. Remove the baking tray and grease the roll with the remaining butter. When the strudel is slightly cool, sprinkle it through a sieve with powdered sugar and cut into portions. - The cherry strudel is delicious and in warm and cooled form, served with whipped cream or ice cream ball. Bon appetit! Related recipes: Pear strudel60 min. / Medium Yeast roll with cottage cheese180 min. / Medium Roll with apples20 min. / Easily Strudel with cherry120 min. / Medium Curd roll with apples45 min. / Medium
1.1 1.2 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 28.2 29.1 30.1 30.2 30.3 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 41.1 42.1 43.1 44.1 45.1 46.1
Jesen me uvijek inspiriše za rad sa tijestom...baš mi to ide jedno uz drugo. Vani prohladno i kišovito, a toplom kuhinjom se širi miris tek ispečene štrudle, uz to šolja kafe ili mlijeka i dan postaje savršen. Ova štrudla je prosto fantastična, tijesto je savršeno i sutradan, mekano, vlažno, a aromatičan nadjev daje poseban gušt. Uvjerite se i sami :) Sastojci za tijesto: - 500 gr brašna - 60 gr šećera - prstohvat soli - 1 kesica suhog kvasca - 300 ml mlijeka - 100 gr putera - 2 kašike ruma - 1 vanilin šećer - 2 žumanjka Nadjev od oraha: - 200 gr mljevenih oraha - 100 gr šećera - 100 ml mlijeka - 1 kašičica ruma - 1 vanilin šećer Nadjev od rogača: - 200 gr mljevenog rogača - 100 gr šećera - 100 ml mlijeka - 1 vanilin šećer - malo ribane korice limuna (po želji) - malo cimeta (također po želji) Puter otopiti i ohladiti do mlakog. U posudi pomiješati brašno sa kvasce, solju, šećerom, vanilin šećerom, rumom, pa dodati blago umućene žumanjke, prohlađen puter i dodavati mlako mlijeko da dobijete fino, podatno, neljepljivo tijesto. Količina mlijeka može varivati, ovisno od vrste brašna. Tijesto fino izraditi rukama, oblikovati loptu, pa pokriti i ostaviti na toplom mjestu da udvostruči volumen. U međuvremenu pripremiti nadjev. Mljevene orahe pomiješati sa šećerom, rumom i vanilin šećerom, pa popariti vrelim mlijekom. Dobro izmješati i ostaviti da stoji. Na isti način pripremiti i nadjev od rogača. Nadošlo tijesto prebaciti na pobrašnjen sto. Blago ga premijesiti i podijeliti na dva dijela. Razvaljati prvi dio tijesta u pravougaoni oblik, tako da duža stranica bude podudarna sa dužinom kalupa u kome ćete peći štrudlu. Tijesto blago premazati uljem (da se nadjev priljubi i ne odvaja od tijesta), pa nanijeti fil od oraha, kao na slici, da ne idete do kraja gornjeg ruba i sa strana ostavite po 1 cm. Zarolati štrudlu. Krajeve štrudle stisnuti prstima, da se fino zatvore i podvijte ih pod štrudlu. Štrudlu prenijeti u nauljen kalup, pokriti krpom i ostaviti da odstoji 15-tak minuta. Isti postupa ponoviti i sa drugim dijelom tijesta, koje nadjevate filom od rogača. Rernu zagrijati na 180°. Kad su štrudle odmorile, prije pečenja ih kistom premažite sa malo ulja, a možete poredati i listiće putera odozgo. Peći ih prvih 15 minuta na 180°, a zatim kad porumene, smanjite temperaturu na 140°i pecite ih jooš 15-tak minuta. Ispečene ostavite u kalupu da odstoje oko 5 minuta, pokrivene suhom krpom, a zatim ih iz kalupa izvadite na suhu veću krpu, tako da donja strana bude gornja (na taj način ćete dobiti ovaj fini četvrtasti oblik štrudle i fil će ostati priljubljen uz tijesto). Zamotajte i ostavite da se ohlade. Prije rezanja štrudlu okrenite kako je stajala u kalupu i pospite šećerom u prahu. Enjoy :)