Strudel with walnuts, with poppy seeds, with jam... Vojvodina specialty - natenane. This strudel is lean, quite by accident. I had planned to make baklava, but the crusts I bought were moldy. And that's how this strudel was born.
I rarely have milk, dairy products, eggs,... in the fridge, so the strudel is due to circumstances.
Strudel with walnuts does not have to be lean. I mentioned that this was accidental.
Put milk instead of water. Add 2 egg yolks to the dough. Brush the strudel with beaten egg. Strudel with walnuts does not have to have jam. If you want to make it with only walnuts, scald the ground walnuts with milk or mix them with whipped egg whites.
Strudla with walnuts - Kristina Gašpar - Recipes and Cookbook online
Strudel with walnuts, with poppy seeds, with jam... Vojvodina specialty - natenane. This strudel is lean, quite by accident. I had planned to make baklava, but the crusts I bought were moldy. And that's how this strudel was born.
Strudel:
- 350 g flour type 500
- 150 g of sharp flour
- 0,5 teaspoons of salt
- 2 spoons of vanilla sugar
- lemon peel (grated)
- 4 tablespoons of oil
- 3 dl water (lukewarm)
- 15 g of fresh yeast
File:
- 450 g of walnuts (ground)
- 15 spoons of apricot jam
- 1 spoon of vanilla sugar
- Mix yeast, a little sugar, a little water and flour.
- Leave the kavasac to rise in a warm place.
- Pour the dry ingredients into the mixing bowl, mix them, make a well, add the liquid ingredients and the added yeast.
- Knead a smooth dough, pack it well and let it rise.
- Divide it into three parts, make noodles, cover them and let them rest for about 15 minutes.
- During this time, make the filling - combine all the listed ingredients and divide into three parts.
- Roll out each noodle into a rectangle with approximate dimensions of 30*25 cm, cover with filling and twist the strudels (on the wider side).
- Coat the strudels with oil and let them rest for about 20 minutes.
- Bake them in a heated oven at 180-200 degrees for about 25 minutes.
And vanilla sugar - real, homemade.
Kristina Gašpar, blog Domačica za vas >>>
Read the interview with Kristina Gašpar, here >>>
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