Strudel with carob - Andrijana Kovačević
Strudel with carob - homemade strudel is the most beautiful...
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Strudel with carob - Andrijana Kovačević
Homemade strudel is the most beautiful...
For the dough you need:
- 0,5 l of warm milk
- 40 g of fresh yeast
- 3 tablespoons of sugar
- a spoonful of salt
- 100 g butter
- one egg
- kg about 1 flour
For the filling:
- 250 g of ground carob
- 0,5 l of hot milk
- 200 g of sugar
- Dissolve the yeast in lukewarm milk, with sugar and two tablespoons of flour. Let it start working.
- Beat the egg, butter, a spoonful of salt and a little flour, then add the yeast.
- Add flour as needed until the dough separates from the walls of the mixing bowl.
- Leave the dough to rest for about 30 minutes, then knead it again and divide it into two noodles.
- Let it rest for about 10 minutes, then roll out the dough into a rectangle the width of the baking sheet and make the dough as long and thin as possible.
Preparing the filling:
- Prepare the filling while the dough is rising, in that half hour.
- Place the carob in a bowl, add the sugar, stir the mixture and pour hot milk over it to dissolve the sugar.
- Stir a couple of times until the sugar dissolves well.
- Spread the filling over the stretched dough, spread it well and roll the strudel.
- Put the strudel in a greased baking tray and let it rest for about 20 minutes until the oven is heated.
Do not coat the strudel with anything. Just cover it with aluminum foil so that it gets an even color and doesn't burn. Bake it at 180 degrees for about 40 minutes.
