How to make broccoli strudel at home? TOP 4 recipes with photos and cooking secrets. Video recipes.
The aromatic crunchy strudel is Vienna's culinary signature. It is a thin dough roll with various fillings. You can drink a cup of coffee with a piece of such pastries not only in a Viennese coffee house, but also at home, because making strudel is easy. At first glance, it may seem that it is not easy to make it, but this material will help to cope with this task. The article offers TOP-4 recipes with photos of making strudel stuffed with broccoli.
Cooking tips and secrets
- Strudel is usually made from unleavened drawn dough or thin sheets of filo dough. However, with no less success, it is made from puff and curd dough. And those who do not want to bother with the dough can make a "lazy" version of the strudel from thin Armenian lavash.
- Choose high-quality broccoli for the filling. The head of cabbage should be fresh green without yellowing. Then all useful vitamins, trace elements and minerals will be preserved in it.
- You can add other products to the cabbage filling: grated cheese, chopped boiled or raw egg, fried meat …
- If you don't like broccoli for the filling in the strudel, you can replace it with other products. So, for strudel, sweet fillings are often used, such as apples, cherries, raspberries, strawberries, and cottage cheese. Also, baked goods can be with salty fillings. For example, there is a potato strudel or a strudel with meat. Strudels are also prepared with vegetable, mushroom, and cheese fillings.
- Usually the strudel is cooked in the oven. But it can also be made in a multicooker in baking mode, where it will be ready in 20 minutes.
- Do not spare the amount of filling, there should be a lot of it. The ideal strudel is less dough and more filling.
- If the filling is very juicy, sprinkle the layer of dough with ground breadcrumbs (for a sweet filling, you can use crushed cookies or nuts), they will absorb excess liquid.
Stretch dough strudel
A real German strudel is made from stretched dough. A properly prepared dough stretches very easily. It should be very thin, almost transparent. It is believed that a book can be read through correctly stretched dough.
- Caloric content per 100 g - 305 kcal.
- Servings - 1 roll
- Cooking time - 45 minutes
Ingredients:
- Sunflower oil - 1 tablespoon
- Flour - 300 g
- Ground crackers - 50 g
- Lemon juice - a few drops
- Vinegar - one drop
- Eggs - 1 pc.
- Cheese - 100 g
- Broccoli - 1 head of cabbage
- Warm water - 100 ml
- Salt - a pinch
Stretching dough strudel:
- Sift the flour so that it is saturated with air. Add eggs to it, pour in oil and add salt. Dissolve vinegar in warm water and send to food.
- Knead the tough dough with your hands. Knead it until it comes off your hands easily.
- Form a ball out of it, brush the dough with olive or sunflower oil, wrap it in foil and leave it warm for half an hour.
- Place the dough on parchment paper, sprinkle with flour and roll out as thin as possible with a rolling pin. Then, gently stretch it with your hands in different directions to make it very thin. Cut off the thick edge that does not stretch.
- Sprinkle the stretched dough with lemon juice and sprinkle with ground breadcrumbs.
- Wash the broccoli, disassemble into inflorescences and boil in boiling salted water for 20 minutes. Then remove it from the boiling water, beat with a blender into a puree and mix with grated cheese. Season the filling to taste with your favorite herbs and spices.
- Spread the filling on the surface of the dough and roll the strudel with parchment.
- Gently place the German puff pastry strudel on a baking sheet pre-oiled with butter or vegetable oil and place in a preheated oven to 200 ° C for 30 minutes.
- Note: The basis of the strudel stretch dough is flour and water. But sometimes fat (usually butter) and eggs are added. The fat softens the dough and makes it more elastic. It is better to add olive oil, it retains the necessary tenderness and airiness of the dessert.
Lavash strudel
Delicate and exquisite taste - pita strudel. And in order to fully enjoy the delicacy and feel the multifaceted colors, use several types of cabbage.
Ingredients:
- Thin Armenian lavash - 125 g
- Broccoli - 250 g
- Cauliflower - 250 g
- Eggs - 2 pcs.
- Curd cheese - 100 g
- Salt - a pinch
- Water - for cooking cabbage
- Sesame seeds - for decoration
Making pita strudel:
- Boil broccoli and cauliflower in boiling salted water for 20 minutes. Set 450 g of all cabbage aside, and whip the rest of the blender in puree. Add curd cheese, egg yolks to the cabbage puree and stir.
- Whisk the whites with a pinch of salt until firm peaks are formed and add to the cabbage puree along with the boiled cabbage. Mix everything gently.
- Spread the pita bread on the work surface and lay out the cabbage filling. Roll it into a roll and place it on a baking sheet lined with parchment paper.
- Brush the roll with whipped yolk and sprinkle with sesame seeds.
- Bake pita strudel with cabbage filling in a preheated oven to 200 ° C for 20 minutes.
Puff pastry strudel
Delicate strudel with a spicy puff pastry sauce with broccoli turns out to be tasty, healthy and very easy to prepare.
Ingredients:
- Purchased puff pastry yeast-free - 250 g
- Broccoli - 700 g
- Eggs - 2 pcs.
- Curd cheese - 100 g
- Salt to taste
- Grain mix (sesame, flax, sunflower seeds) - for decoration
Making puff pastry strudel:
- Disassemble the cabbage into inflorescences and boil for 20 minutes in salted water. Purée half of the serving with a blender and toss with the curd cheese.
- Beat the eggs and stir in the cabbage puree.
- Cut the rest of the boiled cabbage into pieces and add to the filling.
- Defrost the dough first, put it on baking paper and roll it out into a thin layer.
- Place the cabbage filling along one side of the dough and roll it up.
- Transfer the roll to a baking sheet, brush the surface with yolk and sprinkle with the grain mixture.
- Bake puff pastry strudel for half an hour until golden brown in a preheated oven to 200 ° C.
Oven strudel from curd dough
Oven strudel with egg and broccoli is an interesting and incredibly simple recipe. The filling is tender and the dough is crispy. This is a great option for healthy and tasty pastries.
Ingredients:
- Flour - 300 g
- Cottage cheese - 150 g
- Butter - 100 g
- Eggs - 1 pc. in dough, 4 pcs. For filling
- Salt to taste
- Broccoli - 400 g
- Olive oil - 2 tsp
- Cheese - 50 g
Cooking curd dough strudel in the oven:
- Sift flour, add cottage cheese with eggs and diced butter. Season with salt and knead the elastic dough. Wrap it in cling film and refrigerate for half an hour.
- Wash the broccoli, disassemble into inflorescences, place on a baking sheet and place in the oven for 5 minutes at 180 ° C. Cool the cabbage and chop coarsely.
- Beat eggs and salt with a mixer and add to broccoli. Place in a heated skillet with olive oil. And stirring constantly, wait until the protein hardens.
- Roll the chilled dough into a thin layer and lay out the eggs and broccoli.
- Grate the cheese on a coarse grater and sprinkle on the filling.
- Wrap the filled dough sheet in a roll and place it seam side down on the baking sheet.
- Bake the curd dough strudel in the oven until golden brown at 200 ° C for 25 minutes.
Video recipes for making strudel with broccoli
Viennese strudel with spinach
Open tart with broccoli
