Strudel with Various Fillings
Strudel with various fillings is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 2 tbsp oil
- 200 ml water
- Salt
- oil (for brushing)
- butter (for the pan)
- bread crumbs (for the pan)
- 50 g melted butter
- 200 g ground nuts (e.g., hazelnuts and walnuts)
- 100 g sugar
- 1 packet vanilla sugar
- 1 tbsp rum
- 200 g Apples (1 apple)
- 70 g sugar
- 0.5 tsp cinnamon
- 2 tbsp Sour cream
- 1 egg
- 250 g quark
- 50 g sugar
- 1 packet vanilla sugar
- 1 large egg
- 200 g poppy seeds
- 100 g sugar
- a pinch of cinnamon
- 100 g whipping cream
Instructions
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1.
Sift the flour, make a well in the center, pour in oil and water, add salt. Stir, knead for 10 minutes, shape into small loaves, place on a floured board and brush thinly with oil. Cover and rest for 30 minutes. Divide the dough into 9 pieces, roll out on a floured surface and stretch thin until the sheets are about the size of the baking pan. Cut each sheet to exact pan size; set aside leftover dough for decoration.
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2.
Brush the baking pan with butter and dust lightly with bread crumbs. Place one layer of dough in the pan, brush with butter, add another layer of dough on top. For the apple-sour cream filling, peel the apples, remove cores, cut flesh into small pieces. Whisk sour cream with sugar, vanilla sugar, cinnamon, and egg; fold in apples and spread over the dough in the pan. Add another sheet of dough, brush thinly with butter, and lay a third sheet on top. For the nut filling, mix all ingredients and spread over the dough in the pan. Add another layer of dough, brush with butter, and lay a fourth sheet on top. For the quark filling, whisk egg with sugar and vanilla sugar until frothy; fold in quark and spread over the dough sheets in the pan. Cover with one more layer of dough, brush thinly with butter, and place a final sheet on top. For the poppy seed filling, mix all ingredients and spread over the dough sheets in the pan. Cover with the last sheet of dough, brush lightly with melted butter, and decorate loosely with leftover dough pieces cut into smaller bits as desired.
