Catalan Kitchen LogoThe Catalan Table
Strudel
Crispy strudel with thin dough filled with sweetness and brushed with egg to achieve a golden and shiny finish.
vegetarian
oven
cake
dessert
Ingredients
Servings:
4

Ingredients

  • 1 strudel2 strudels of 45 cm
  • 1 1 egg M
  • 125 g250 grams
  • 30 g60 grs butter or 1 tablespoon
  • 50 ml100 ml
  • a teaspoon
  • a pinch
  • 3 6-7
  • 30 g40 grams
  • 50 g100 grams
  • 3 culler6-8 tablespoons
  • 1 1
  • 40 g80 grams
  • 1 50 ml (4 tsp)
Nutritional Information

Per Serving (Approx.)

Calories
93 kcal
Protein
3 g
Fat
9 g
Carbohydrates
0 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

It's an Apfelstrudel if we fill it with apple

  • Peel and slice the apples into thin slices. Mix them with sugar, cinnamon, and raisins and set aside.
  • Roll out the puff pastry on a floured surface until it is very thin, almost transparent. Ensure that the dough does not stick.
  • Spread the apple filling evenly over the dough, leaving a margin of about 2 cm around the edges.
  • Fold the edges of the dough inward and gently roll it up to form a closed cylinder.
  • Brush the strudel with beaten egg and prick it to allow air to escape during baking.
  • Preheat the oven to 190°C and bake the strudel for about 35-40 minutes, or until it is golden brown and crispy.

It is a Topfenstrudel if filled with cheese

  • Preparation time: approximately 1 hour and 30 minutes.
  • The dough for the strudel is made with a bread flour or medium-strength flour, which should have between 11 g and 12 g of protein per 100 g of flour. It is important to achieve a very thin dough. A flour with W200 or W250 strength also works well.
  • If we do not wish to prepare the dough ourselves, we can substitute it with Phyllo pastry bought from the supermarket. Although it is not exactly the same, it can also work well. We will need 6 sheets of Phyllo pastry for 1 strudel or 2 strudels. Ingredients for the dough for a 45 cm baking tray: 1/2 medium egg (or 1 medium egg), 125 g or 250 g of medium-strength flour, 30 g or 60 g of melted butter or 1 teaspoon of oil (or 1 tablespoon of oil), 50 ml or 100 ml of warm water, a teaspoon of lemon juice or a dessert spoon, a pinch of salt, and a pinch of sugar. Ingredients for the filling: 3 or 6-7 golden apples (preferably slightly tart), 30 g or 40 g of breadcrumb flour, almond flour can also be added for more flavor, 50 g or 100 g of chopped walnuts, 3-4 tablespoons or 6-8 tablespoons of brown sugar, the juice of 1/2 or 1 lemon, 40 g or 80 g of Corinthian raisins, and half a small glass (50 ml) of Rum or Calvados (equivalent to 4 teaspoons), optional. If we want to make a Strudel with cheese, add 100 g of Mató, Quark, or goat cheese to the filling. To brush the pastry sheet (or Phyllo sheets), we will use 50 g of clarified butter, breadcrumb flour, ground cinnamon, and the grated zest of 1 or 2 lemons.

Before Anything Else

  • Soak the raisins with the rum or Calvados for at least 30 minutes to absorb the full flavor of the liquor.
  • Prepare the clarified butter in advance. See how it is done in the Dairy chapter. If you don't want to clarify it, heat the butter on a very low flame until it is liquid and apply it directly. Keep in mind that clarified butter is considered less indigestible.
  • Remove the tray from the oven and line it with parchment paper, ensuring that the entire surface is covered to prevent food from sticking during cooking.

To make the strudel dough

  • Mix in a bowl the salt, sugar, egg, melted butter (or oil), warm water, and lemon juice. Make sure to mix well until it is homogeneous.
  • Add half of the sifted flour and work the dough until there are no lumps. Then, incorporate the other half of the sifted flour and knead it for about 5 minutes, until the dough is smooth and elastic.
  • Let the dough rest for 20 minutes at room temperature, covered with a damp cloth. Meanwhile, prepare the first part of the filling.
  • Once the dough has rested, lightly flour the countertop and pour the dough onto it. Knead it for about 15-20 minutes using the Bertinet method, stretching and folding until it becomes very smooth and flexible.
  • If you are making dough for two strudels, divide it into two equal parts now. Weigh the dough and divide it to ensure the same weight in each piece.
  • Shape the dough (or both pieces) into a ball with your hands, ensuring there are no cracks on the surface.
  • Roll the ball with the palm of your hand to seal the bottom seam well so that the dough is tightly sealed.
  • Brush the ball with oil and wrap it firmly with plastic wrap to prevent it from drying out.
  • Let the dough rest in the refrigerator for a minimum of 30 minutes to settle properly.

Alternate Dough

  • If we're short on time, we can buy Phyllo pastry at the supermarket; it won't yield the same homemade result, but it works well. We will use 6 sheets of supermarket Phyllo pastry, using them one at a time.
  • Since Phyllo pastry sheets are very thin and dry out quickly, it is important to have all the filling and the butter for brushing them ready in advance and within reach. Have the melted butter and the filling ready before starting, so you can work quickly and prevent the sheets from drying out. Meanwhile, cover the unused sheets with a damp cloth while you work to retain their moisture.

Prepare the Filling

  • Cut the vegetables into small cubes and sauté them in a pan with a bit of olive oil for about 5 minutes until they are golden and soft.
  • Add the minced meat to the pan and continue cooking over medium-high heat for 10 minutes, stirring often until it is well cooked and golden.
  • Incorporate the spices and herbs to taste, and stir well to ensure they mix correctly with the other ingredients. Cook everything together for 2 more minutes on low heat so the flavors integrate.

First Part

  • Peel the apples and cut them into quarters, removing the core. Then, cut each quarter lengthwise in half and make five pieces from each half.
  • Place a pan on high heat with two teaspoons of butter. Allow the butter to melt completely before adding the other ingredients.
  • Add the already cut apples and immediately drizzle them with lemon juice to prevent oxidation and color loss.
  • Add the sugar and cook, stirring occasionally, until the generated juice evaporates completely and the apples become caramelized, about 10 minutes.
  • Once the juice has evaporated, remove the apples from the heat and pour them into a bowl. Let them cool at room temperature.
  • Set them aside until needed.
  • Preheat the oven to 190 ºC with heat from above and below to ensure even cooking of the ingredients.

Second Part

  • Add the drained soaked raisins to the bowl of cooked apples and mix well to integrate them with the apples.
  • Incorporate the breadcrumbs or almond flour into the bowl, making sure it is evenly distributed.
  • Add the chopped walnuts to the mixture, stirring again to ensure they are evenly distributed.
  • Stir the entire mixture with a spatula for about 2-3 minutes, making sure all ingredients are well integrated.

Rolling Out the Dough

  • Place a clean, large cloth over the work surface. It's advisable to be able to access the surface from all four sides or place the cloth on a table for more space to work comfortably.
  • Ensure the cloth is large enough, as we will end up stretching the dough a lot until we reach the desired thickness.
  • Flour the cloth well and rub it with your hand so that the flour penetrates the fabric and the dough does not stick to it while you work.
  • Place the dough on top of the cloth and begin rolling it out with the rolling pin from the center outward until you achieve a uniform, flat shape.
  • When the dough has reached a certain size, continue stretching it with your hands. Do this from underneath using your fists (not your fingers) and work from the center towards the edges until it reaches a considerable size.
  • Place the dough back on the cloth and finish stretching it with fingers slightly coated in oil. Stretch gently until it becomes a transparent film.
  • When you deem the dough ready, sufficiently stretched and transparent, trim the edges, which will have become slightly thicker.
  • Brush the dough with clarified butter and sprinkle with breadcrumbs or almond flour (without overdoing it), ground cinnamon, and a bit of lemon zest.
  • Place the filling with all the ingredients mixed near one of the short edges. Ensure the filling doesn't reach the edges, so it doesn't spill out when you roll the pastry. Remember that as it rolls, it will stretch, so do not fill the mixture from edge to edge.
  • With the help of the cloth, roll the pastry over itself and continue rolling the strudel until just before the dough ends. Brush this final part with melted butter and finish rolling to seal the pastry.
  • Twist the excess dough at both ends (like the wrapper of a candy) and trim the excess for a cleaner presentation.

Baking

  • Line the tray with baking paper and carefully transfer the strudel to the tray to avoid breaking it.
  • Evenly brush the strudel with melted butter using a kitchen brush, ensuring the entire surface is well covered.
  • Make light and regular slits on the surface of the cake to allow steam to escape during baking, preventing it from deforming.
  • Preheat the oven to 190ºC with heat on the top and bottom. Bake the cake for 35-40 minutes until it is golden brown and crispy.
  • Let it cool on a wire rack for about 15 minutes until it is warm before handling.
  • Slice the strudel into portions for serving and dust with powdered sugar just before bringing it to the table. It is best served slightly warm for optimal enjoyment.

Here's the translated section name: If We Make It with Store-Bought Phyllo Dough

  • Place a kitchen towel on the countertop and lightly flour it to prevent the dough from sticking.
  • Place a sheet of Phyllo dough. Important: while working with this sheet, keep the others covered with a damp but well-wrung cloth to prevent them from drying out.
  • Brush this sheet with clarified butter. Use your fingers to lightly brush it, as this will use less butter than a brush. Ensure that the entire surface is covered.
  • Sprinkle a little breadcrumbs over the sheet. Don’t add too much, just enough to keep the Phyllo layers separated; an excess can result in a gritty texture.
  • Sprinkle a little ground cinnamon over the top, distributing it evenly.
  • Sprinkle lemon zest over the top, making sure it is spread evenly across the entire surface.
  • Place a second sheet of Phyllo dough on top and repeat the entire process from step 3.
  • Repeat these steps until you have 6 sheets of Phyllo dough stacked.
  • Now place the filling with all mixed ingredients near one of the short edges. The filling should not reach the edges to prevent it from spilling out when we roll the pastry.
  • From here, continue with the instructions for the traditional strudel, carefully rolling and sealing the edges well. Bake according to the relevant time and temperature guidelines.
Recommendations & Tricks
  • Use 4 dessert spoons to measure the ingredients precisely and avoid excess.
  • Alternatively, use Phyllo dough sheets to simplify the process.
  • Always have a damp, well-wrung cloth on hand to cover the Phyllo sheets while you work with one.
  • Brush the Phyllo sheet with clarified butter using your fingers to ensure an even layer and avoid wasting butter.
  • Sprinkle a little breadcrumbs over the sheet, enough to separate the layers, but be careful not to overdo it to avoid affecting the texture.
  • Dust a little ground cinnamon evenly to add aroma and flavor.
  • Add lemon zest to bring freshness to the filling.