When I make strudel, I usually make enough streched dough to make two different kinds of strudel. Slovenian doughnuts. Make 5-6 cuts in the dough radiating out from filling to edge of dough. My Recipe Box Menu . Add fillings on top (specific instructions in each recipe), folding the dough hanging off the edge over top the filling and adding some more filling on top. We own a little baking company An Affair With Food and we make all kinds of Potica, strudel (hand stretched), and Slovenian cookies, and 11 kinds of sausage! Best known is the potica with nut filling, followed in popularity by a number of others such as poppyseed, cottage cheese, hazelnut, chocolate, tarragon, leek, honey, or carob fillings. For the strudel dough: 300 g flour; 3 tablespoons lukewarm water; 2 tablespoons wine Center the dough over the baking sheet and brush with a little of the melted butter. Krofi Recipe. In the end, I struck closely to the apple strudel recipe in my first Slovenian cookbook, Woman’s Glory: The Kitchen. A 1696 recipe found in a Viennese library already calls the dish Strudel, and the filling is apple based.Strudel’s popularity spread through the entire Habsburg Empire and it became a traditional sweet (and also savory) dish in the whole region, including northern Italy, Bavaria and the Czech lands. I try to add a little whimsy and a back story to my Hi, I don't see why you couldn't use the filling for the apple strudel with the povitica dough. Štruklji are boiled, steamed, baked or fried rolls of thinly stretched or rolled wheat, buckwheat, potato or pasta dough with filling, served either as sweet or savoury dish. Our recipes were handed down to my dad from a combination of relatives, old ladies from the hall, my great grandma, … Brush the filling over the dough-brush only half of the dough. box phyllo dough 3 cups any style cottage cheese, 8 oz Cream Cheese (1 package) 1/2 cup butter or 1 stick 3 egg yolks 1 / 3 to 1/ 2 cup sugar ( depending on taste) 2 tablespoons flour 1/2 tsp salt Vanilla bean or 1 tablespoon vanilla extract 1 tsp. Then sprinkle it with some melted butter. Although this is a blog, I don’t usually share too much personal information on this site. (Gus Chan, The Plain Dealer) Yes, this recipe for strudel making is long. Dough that is stretched onto a tablecloth uses gravity to roll up when one side of the cloth is lifted. The oldest written recipe dates back to 1828. Strudel Dough Recipe with Mini Apple Strudel Masala Herb melted butter, salt, lemon, butter, apples, white flour, egg and 7 more WHHS French Class Strudel-style Apple Crepes RebeccaStewart65625 Nov 15, 2018 - Explore Beata Gata's board "strudel dough" on Pinterest. See more ideas about Strudel, Strudel recipes, Slovenian food. Cherry strudelj is the most popular variety, but there are also other varieties prepared with apricots, peaches, pears, plums, and apples. Ingredients: 2 ounces compressed yeast (or 3 packages dry yeast) 1/4 cup lukewarm water 1 teaspoon sugar 2 tablespoons flour 1 cup milk 1 cup half and half cream 6 tablespoons butter 6 tablespoons margarine 6 large eggs 3/4 cup sugar 1 teaspoon salt 1 cup sour cream 1/2 lemon, rind and juice 3 pounds (9-1/2 cups) flour. This version of the recipe is well enough known and liked in Slovenia to have been declared one of the fifty national "birthday cakes" for the European Union's 50th birthday celebrations in 2007. Taste Slovenia Ljubljana and surroundings 1 StrudEL Štruklji One of the best recognised dishes, known all over Slovenia. Cut out thick edges. The wrappers are super thin and are excellent to use in this gluten-free apple strudel recipe. This recipe is a cherished recreation of Erin Jeanne McDowell's grandmother's traditional pastry dough. Fold one piece of dough over the filling, then brush with butter. Grease the strudel with some melted butter and bake it in a 180°C oven for 45-60 minutes until the outside becomes golden brown. When you rolled up the dough halfway, fold the edges of the dough as if you would do with a burrito, then roll the dough all the way up. This sweet Slovenian food is under European protection and is regarded as one of the national gastronomic delicacies, due to its flavor, ingredients and a unique recipe. The rice paper wrappers are made with white rice flour, tapioca flour, salt, and water. The dough should be thin, but for strukli you don't need to make it too thin (like when making strudel). The poticas made today, which are the most festive, have a relatively short history. Knead the dough again on a floured surface and roll out to a 4-5 mm (approximately 1/4-inch) thick circle. Prekmurje flat cake can be sweet or salty, and it is made of strudel dough … For making stretched dough use the recipe for apple strudel. Since fruit is always at hand in the valley, sweet strudelj is one of the favorite desserts of the locals. First would be apple strudel and the second one I would make with cottage cheese and a bit of something else - herbs or seasonal fruits. The dough is pulled and pulled on a floured cloth until it is paper thin; it is then coated with apples, cracker crumbs, vanilla, sugar, cinnamon and lemon juice. Strudel can be savory or sweet, depending on the meal or occasion. It's so popular that it appears on one of the country's stamps! I won't be posting her recipes since that would be rude and more importantly illegal but I highly recommend purchasing the cookbook as a gift for your favorite Slovenian foodie. See more ideas about recipes, slovenian food, slovenian. As the name suggests, strudelj is the Slovenian version of strudel, which is especially popular in the Vipava area. Put half of the filling in the center. Potica, a typical Slovenian festive dish/cake, differs in size, shape, and in particular, filling. Slovenian Apple Strudel Apple strudel from Slovenia-štruklji-is not your average store-bought strudel. You can use a classical strudel dough or a more convenient one like Phyllo or Puff Pastry. I used gluten-free rice paper wrappers for the dough, a super easy substitution for the classic Philo dough. We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. When the dough is resting, make the filling. I love knowing about my heritage and culture and knowing how to cook like my great grandmas and great aunts! The recipe seemed straightforward. Erin says, "The dough is much easier to manipulate if you let it rest overnight and work with it cold, but you can also let it rest in the refrigerator for as little as 1 hour. It's good to leave the dough for 15 minutes to dry slightly, but you can skip this step if you're in a hurry. My one creative touch was to add a sprinkle of cranberries, instead of the option of a handful of raisins or nuts they suggested. Štruklji is one of the most characteristic Slovenian foods, prepared in every geographical and gastronomic region of Slovenia, for both everyday and festive occasions. If you are using two fillings, cut the dough down the middle. In Heike Milhench's cookbook Flavors of Slovenia she offers a recipe for both the apple and cheese strudel using phyllo pastry dough. Pulled strudel is one recipe that can’t be made gluten-free ... liberally sprinkle the pulled strudel dough with butter. To keep the rice paper from becoming soggy, I brushed each piece with melted butter. It is made from different kinds of dough, with a diverse range of fillings, baked or boiled, sweet or savoury. Apple strudel is a dessert steeped in history. Or at least the ingredients themselves did. Ingredients: 1 1b. Jun 6, 2020 - Explore Eileen Kopac's board "Slovenian Recipes", followed by 170 people on Pinterest. Put the rolled-up strudel into an oven pan lined with parchment paper.