Strudel with red cabbage and pears (Rotkraut-Birnen-Strudel)

Strudel with red cabbage and pears (Rotkraut-Birnen-Strudel)

Category: Vegetable and fruit dishes

Kitchen: german

Ingredients
For whole grain filo dough:
Whole grain flour	120 g
Wheat flour	80 g
Water	70 g
Vegetable oil	15 g + 15 g
Egg	1 PC
Butter (for lubrication)	40 g
Salt	0.25 tsp
FOR FILLING
Pear	300 g (peeled)
Butter	30 g
Powdered sugar	10 g
Red wine (I have port)	3 tbsp. l.
Salt	taste
Cinnamon	pinch
Corn starch	10 g
Garlic (not added)	1 clove
Clove (not added)	taste
Red cabbage	200 g (already chopped)

Cooking method

• Strudel (German Strudel - "whirlwind, funnel, whirlpool") is a well-known German flour dish in the form of a roll of rolled sheet dough with various fillings.
• The first known recipe for strudel (milk-cream) dates from 1696 and was published in an unknown author's cookbook published in Vienna. At the moment, a copy of this book is kept in the Vienna City Library.
• Traditionally, strudel is made from drawn dough, although other, simpler methods of making dough for this flour dish can be found in modern recipes.
• The recipe that I want to bring to your attention uses a ready-made filo dough made from whole grain flour. I have not seen such a test on sale. And, finally, I decided to cook it myself. At the same time, I also did not find the necessary recipe. My recipe is based on making wheat flour filo dough. In order for the dough to be considered whole grain, I used 60% of this flour and 40% of wheat flour. So let's try:
• 1. Sift the flour, mix with vegetable oil (15 g), egg and salt. We add water so that we get a pretty bun - elastic and a little sticky (I got this amount of water, this is an approximate amount). I was kneading the dough in a bread maker. Leave the dough for at least 40 to make the dough more elastic.
• 
• 2. At this time, we prepare the filling. Melt the butter in a frying pan, add powdered sugar, fry until dissolved. Add wine, then thinly sliced ​​cabbage, season with salt and cinnamon, lightly fry (according to the recipe - 30 minutes, it seemed to me very long). Add the peeled and diced pear, starch, fry a little and turn off the heat.
• 
• 3. Often this dough stretches on a floured cloth. It is best to cook on a table that can be approached from all sides. I cooked on the kitchen counter, but the table would have been more comfortable. So, put the dough on a cloth sprinkled with flour, roll out the dough with a rolling pin. Lubricate the dough with butter (15 g) and start pulling. To do this, you need to gently evenly stretch the dough from the center to the edge along the entire perimeter, then take the dough layer with two palms in the center, pulling the center. The dough should become so thin that you can read a newspaper through it. I have a dough with whole grain flour, so the letters are not clearly visible. I got a layer of about 50x70 cm.For a better understanding, you can watch a video on making a stretch dough
• 
• 4. Lubricate the dough layer with melted butter, spread the filling on one side, stepping back slightly from the edge. Then he begins to roll up the roll, lifting the edge of the fabric (for this it is needed - otherwise the dough will simply break when the roll is formed). We spread the strudel on a greased baking sheet lined with paper. I got it diagonally. Grease a little with oil on top to get rid of flour.
• 
• 5. We bake at a temperature of 160⁰From 25-30 minutes until golden brown.
• 6. Here's a cut I came out. It turned out 3 layers of dough. You could first fold the dough in half, then mold the strudel - that would make 6 layers! It would be more beautiful!
• 

Time for preparing:

2 hours

Cooking program:

HP, stove, oven

Note

The dough turned out to be very tasty! As for the filling, it seemed to me tasty and unusual, the husband asked: "What does the cabbage have to do with it?" In any case, I recommend making a strudel with such a dough and with the filling you like!
A source - 🔗

test dough! (y) and what a beautiful filling I understand my husband)))) but I have to try the recipe in its original! and then tell us how and what

[Natasha]

Thank you, Natasha, for the support! The process of making a stretched dough is very entertaining. If you have not seen the technology video yet, I strongly advise you to watch it - so cool!

I will definitely look!