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Strudel - Strucolo This well-known dessert reveals its undeniable Austro-Hungarian roots, and is a dessert that has become an international favorite. The best known version is apple strudel, but in second place is the sour cherry strudel. Both types of fruit are available in abundance in Istria. Of course, other fruits may be substituted - sweet cherries, plums, peaches, etc. - but they are not as popular as their sour apple and sour cherry counterparts. Our home-made recipes:
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Apple filling:
Sour cherry filling:
Place the flour on pastry board. Make a hole in the center. Place egg yolk, salt, oil, water, and lemon juice in center. Mix dough quickly with a knife. (A neater alternative to the pastry board is to combine all the ingredients - as instructed - in a deep bowl until you can lift it out as a mass and transfer to the pastry board). Knead the dough until it becomes elastic and leaves the board. Cover the pastry with a hot bowl or metal pans* and keep warm for 1/2 hour. At this point, prepare the fruit. *Metal pans work well because you can easily reheat them once or twice during this period and thus ensure that the dough is kept consistently warm. Lay dough in center of a well-floured cloth tablecloth on a big table that is reachable on at least three sides. Flour the dough. Working quickly, roll and stretch out the dough as much as you can with a rolling pin. Brush the dough with 1/4 cup melted butter. With your hands under the dough, palms up and starting at the center, pull and stretch the dough all around carefully not to break the dough and evenly until becomes transparent. (It should fit the width of a standard sized table). Cut off the thick edges, and save them for patching and/or making noodles). Alternate ways of laying out the pastry: 1. Draw the pastry out with the back of the hand (knuckles) and not the fingers. (Don't forget to take your rings off!) I find myself interchangeably using both methods 2. Put a deep inverted soup plate under the center of the cloth. This makes it easier to draw the pastry out from the center, towards the edge of the table, and helps keep the pastry centered. When the pastry has been drawn, take out the plate. (I've never tried it, but the final step may be not be as easy as it sounds.) Spread the bread crumbs, fruit, 1/2 cup sugar, pine nuts, raisins, and cinnamon on center 2/3 of the dough, leaving the outer 1/3 bare. Sprinkle the bare 1/3 out edge with 1/4 cup melted butter. Grab the one end the tablecloth and hold tightly across the length of the dough. Using the cloth as a tool, gently push and roll the strudel into a tight jelly roll shape. Roll the strudel over and over until you have reached the outer edge of the pastry dough. Trim off the ends which have no filling and lightly seal these twop edges. Still uing the cloth tablecloth instead of handling the strudel directly, pull and twist the roll into a deep "U"shape so that it will fit the greased pan. Put the pan over the strudel, and grabbing the four edges of the tablecloth, cover the pan and hold the cloth tightly against it. Slide the pan to the edge of the table. With one hand holding the lot, quickly slide the pan completely off the table, and while this is occurring place your outstretched hand gently over the underside of the covered strudel for support. With both hands thus holding both ends, quickly flip the strudel to an upright position. The strudel should have experienced no breakage during this step, but it's no tragedy if you find cracks in the exposed part of the dough. Use very thin pieces of the leftover dough to make patch repairs. Finally, brush the strudel with the remaining melted butter, and bake in the over at 350 degree Fahrenheit for 35-45 minutes, or until lightly golden in color and slightly crisp. Sprinkle with powdered sugar and let cool inside the pan. Courtesy of:
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La pasta:
Il ripieno:
Fare una pastella morbida e lavorarla finchè essa non si attaccherà più alle mani. Lasciarla riposare per circa mezz’ora, coperta da una scodella riscaldata. Stendere la pasta con il mattarello e poi col dorso delle mani fino a farla diventare trasparente. Sparpagliarvi sopra il ripieno, arrotolare, pennellare il rotolo con un po’ di burro ed uovo. Mettere in forno molto caldo per circa un’ora. Lasciare raffreddare, poi cospargere di zucchero a velo. Cortesia di:
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This page is compliments of Marisa Ciceran and Alberto Martinuzzi
Created: Wednesday, January 20, 1999. Last Updated: Wednesday, November 01, 2006 |
Pastry dough: