The dough for strudel, according to this recipe, is beautifully elastic, does not tear, does not crack during baking and tastes beautifully delicate. According to Czech traditions, strudels also appeared on the Christmas table usually as a sweet spot on the Christmas menu.
Ingredients:
400 g
of plain flour
200 g
butter from La Formaggeria Gran Moravia
150 g
white yoghurt from La Formaggeria Gran Moravia
1 piece
of egg
pinch of salt
oil (sunflower) for coating the rolls
Filling:
12 pcs
apple (depending on size)
8 tbsp
breadcrumbs or 20 pcs of grated biscuits
vanilla sugar
ground cinnamon
granulated sugar
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walnuts
raisins
cereal to taste
Procedure:
Sieve the flour onto a rolling pin and add a pinch of salt. Make a mound of flour, make a well in the middle, stick an egg in it and put yoghurt. Use a fork to mix the liquid ingredients with a little flour until the mixture is thick. Grate the fat on top of the flour (you can also just chop it) and quickly work it all with your hands into a soft and non-sticky dough. Add more flour as needed.
Divide the dough into 4 equal sized parts and let rest.
While you’re at it, peel and coarsely grate the apples and dry fry the breadcrumbs in a pan (or grate the biscuits – 5 per strudel). Roll out the dough on a floured surface into a rectangle 2-3 mm thick, sprinkle some of the breadcrumbs on 1/3 of the dough, cover with lightly squeezed apples (only if they are too juicy), sprinkle with sugars, cinnamon, nuts, raisins, … whatever you like. Then wrap the dough like a classic strudel and close the edges, fold the bottom or inside and transfer to a baking sheet.
Heat the oven to 180 °C. Brush the wraps with oil before baking and place in the preheated oven for about 25-30 min. Bake until light in colour.